Download GE JBP80 User's Manual

Electric Range with Convection Oven
❑
●
Safety instructions....................4-7
Anti-Tip Device . . . . . . . . . ...........4,
44,51
Operating lnstructions,Tips
Aluminum Foil.....6, 31,34,39, 41,47,48
Convection Cooking . . . . ................23-29
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24-26
Roasting . . . . . . . . . . . . . . . . ..............27-29
Special Roasting Rack............................27
Timed Baking . . . . . . . . . . . . .............25,26
Clock and Timer . . . . . . . ..................19,20
Features . . . . . . . . . . . . . . . . .......................8,9
Oven ....ti . . . . . . . . . . . . . . . .21, 22,29–43
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-31
Broiling . . . . . . . . . . . . . . . . . ..............38-40
Control Panel and Settings............l 8–20
Roasting . . . . . . . . . . . . . . . ...............34-37
Self-Cleaning Instructions.. ............41-43
Timed Baking . . . . . . . . . . . . .............32,33
Power Outage . . . . . . . . ..........................19
Surface Cooking .................10–17
Canning Tips . . . . . . . . . . . . .....................12
COilSUtiaCeUnitS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-12
Cooktop Comparison . . . ....................10
Cookware Tips . . . . . . . . ..............14-16
Halogen/Radiant Surface Cleaning....l 7
Halogen/RadiantSurface Units...l 3-17
.w/,
Ii i la
ProbIem SoIver ......................52-54
Thermostat Adjustment–
Dolt Yourself ..__. ....__.. ..................33
More questions?...cail
GEAnswerCenter@ 80~62ti2000
Care and Cleaning ...................44-48
Anti-Tip Device . . . . . . . . . .......................44
Cooktop . . . . . . . . . . . . . . . . . . . ............47,48
Door Removal . . . . . . . . . . . . ......................45
Oven Light . . . . . . . . . . . . . . . . .....................45
Halogen/RadiantCooktop .......................17
Self-Cleaning Instructions .................41-43
Installationm.m..mmm.mmm ..49-51
Anti-Tip Device .q_...houuo.nHMH..nHMH.51
Flooring Under the Range .........................50
Leveling HMH-HM.MM.H.-QUUH.HUUU..HMMMH 51
iiill
‘0
Consumer Services . ...........55
Appliance Registration .............................3
Important Phone Numbers............55
Model and Serial Locatio n...........................3
Warranty . . . . . . . . . . . . . . . . ........Back Cover
Models:
GE Appliances
J,BP80
JBP90
JBP95
Congratulations! You have just purchased one of the
most innovative and exciting products on the market
today. A great deal of research and technology has gone
into the development of this appliance and we believe
that by choosing GE, you have made a wise investment
that will provide years of erljoyment. With this range you
not only get the assurance of GE quality, but many other
exceptional features.
Convection Cooking
● Convection cooking has long been the choice of many
professional chefs and bakers. How does it work? A
fan at the rear of the oven gently circulates heated air
evenly throughout the oven cavity, resulting in more
uniformly browned foods, shorter cooking times and
lower cooking temperatures.
QuickSet Self-Clean Oven Controls
“ QuickSet controls make setting the self-clean cycle
easy. The controls also feature hi/low broil, digital time
and temperature display, a preheat signal and more.
Soft “Sure Grip” Handle
● The cushioned handle enhances the styling of the
range while providing a comfortable grip and feel.
“Big View” Window
● An exclusive feature from GE, the big window
makes it easy to check baking progress without
opening the door.
2
—
Safety Features
● The four hot surface indicator 1 ights let you know
which surface unit is turned on or still too hot to touch.
The control lock-out feature prevents children from
turning on the oven without your permission.
Clean Well’” Cooktop System with (ldrod” surface
units and more
Q The cooktop is receswi and has high spill rims around
the Calrod H) surface units [o help contain spills on the
top for easy cleaning. Piug-in surface units and one
piece drip bowls are easily removed for cleaning.
Quick Cooking Response
● With halogen/radiant heating surface units you get
fast. uniform cooking. The heat cycles on and off to
maintain the temperature level.
QuickClean’” Design
● Hard to clean cracks and crevices are e] iminated.
The full-width glass ceramic cooktop is sealed to the
porcelain enamel spill proof frame. The raised edges
and recessed top contain spills.
Glass Ceramic Cooktop
. This durable “g] ass cerarn ic’” material is impact.
stain and scratch resistant. We guarmtee the ccmktop
(for 5 years) against discoloration. pa~tern wear-off and
breakage due to thermal shock.
Questions? Call the GE Answer Center’’” consumer
information service. The CJE An~wer Centerf” is there
to help, 24 hours a day, seven days a week.
Call 800.626.2000.
Before using your range,
read this guide carefully.
Write down the model and
serial numbers.
If you received a
damaged range...
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
You’ll find them on a label behind
the range door or behind the
storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Immediately contact the dealer (or
builder) that sold yoLl the range.
Model Number
Save time and money.
Before you request
service . . .
Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
IF YOU NEED SERVICE...
ii-
To obtain service, see the Consumer Services page
in the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
3
a
J
1
●
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
c The California Safe Drinking Water
and Toxic Enforcement Act requires the
Governor of California to publish a list of
substances known to the state to cause birth
defects or other reproductive harm, and requires
businesses to warn customers of potential
exposure to such substances.
The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
* Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according
to local, state and federal codes.
●
When using electrical appliances, basic safety
precautions should be followed, including
the following:
Q Use this appliance only for its intended use
as described in this guide.
Be sure your appliance is properly installed
and grounded by a qualified technician in
accordance with the provided installation
instructions.
c Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
Q Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited if
brought in contact with hot surface units or
heating elements and may cause severe bums.
●
●
4
—
AWARNING—
s
All ranges can tip and injury could P,.4
result. To prevent accidental tipping
of the range, attach it to the wall and bl
floor by installing the Anti-Tip device I
* I
,.4
supplied.
To check if the device is installed and
~
engaged properly, remove the kick
panel or ;torage drawer and inspect the rear
leveling leg. Make sure it fits securely into the s[ot.
If you pull the range out from the wall for any
reason, make su~e the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.
Do not leave children alone-children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
Q Do not allow anyone to climb, stand or hang
on the door, kick panel or storage drawer or
cooktop. They could damage the range and even
tip it over, causing severe personal injury.
CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE-CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
Q Do not store flammable materials in an oven or
near the cooktop.
Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in bums from steam. Do not let
pot holders touch hot surface units or heating
elements. Do not use a towel or other bulky cloth.
c DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
●
●
●
. Do not let cooking grease or other flammable
materials accumulate in or near the range.
. For your safety, never use your appliance for
warming or heating the room.
. Keep the hood and grease flker clean to
maintain good venting and to avoid grease fires.
DO not use water on grease fkes~
Never pick up a flaming pan.
Turn the controls off. Smothe~ a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or fiat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foamtype fire extinguisher.
. DO not touch the surface units, the heating
●
elements or the interior surface of the oven.
●
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop,
areas facing the cooktop, oven vent opening,
surfaces near the opening, crevices around the
oven door and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170”F. This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and the meat
will be safe to eat.
Oven
$$@nd away from the range when opening the
oven door. Hot air or. steam which escapes can
cause bums to hands, face and/or eyes.
. When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
. Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
. Keep the oven vent duct unobstructed.
Keep the oven free from grease buildupo
. place the oven shelf in the desired position
while the oven is cool. If shelves must be
handled when hot, do not let pot holder contact
the heating elements.
. ~lling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching hot
surfaces of the door or oven walls.
DO not use your oven to dry newspapers.
If overheated, they can catch on fire.
Do not use oven for a storage area.
Items stored in an oven can ignite.
. Do not leave paper products, cooking utensils
or food in the oven when not in use.
●
●
●
●
Self-Cleaning Oven
. Do not clean the door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used.
Q Clean onIy parts listed in this Use and
Care Guide.
Before self-cleaning the oven> remove the
broiler pan, grid and other cookware.
. Be sure to wipe up excess spillage before
starting the self=cleaning operation.
If the self-cleaning mode malfunctions, turn the
oven off and disconnect the power supply. Have it
serviced by a qualified technician.
●
●
●
(continued next page)
5
IMPORTANT SAFETY
INSTRUCTIONS
(continued)
Surface Cooking Units
(Electric Coil models only)
Use proper pan size-Select
cookware having flat bottoms
g+,.
. —1-=========
Q large enough to cover the surface
unit heating element. The use of undersized
cookware will expose a portion of the surface
unit to direct contact and may result in ignition
of clothing. Proper relationship of the cookware
to the surface unit will also improve efficiency.
Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
Be sure the drip pans and the vent duct are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
s Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
Q Only certain types of glass, glas<ceramic,
earthenware or other glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature,
To minimize the possibility of burns, ignition
of flammable materials and spillage, the handle of
a container should be turned toward the center of
the range without extending over the nearby
surface units.
. Always turn the surface units off before
removing cookware.
To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the off position and all coils
are cool before attempting to lift or remove a unit.
. Do not immerse or soak the removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
●
●
●
●
●
6
* Clean the cooktop with caution. If a wet sponge
or cloth is used to wipe spills on a hot surface
unit, be careful to avoid steam burns.
When flaming foods are under the hood,
turn the fan off. The fan, if operating, may
spread the flame.
Keep an eye on foods being fried at high or
medium high heat settings.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
* Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
c If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
Always heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
●
●
●
●
●
Halogen/Radiant Surface Units
(on some models)
s
size-Sek3ct
cookware havirw flat bottoms
<~~ lmge enough
the selected
. use proper pan
~o~over
surface unit. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the surface
units will also improve efficiency.
Never leave the surface units unattended at
high heat setti~gs. Boilovers cause smoking and
greasy spillovers that may catch on fire.
Do not operate the halogenlradiant surface
units if the glass is broken. Spi]lovers or
cleaning solution may penetrate a broken cooktop
and create a risk of electrical shock. Contact a
qualified technician immediately should your
glass cooktop become broken.
Avoid scratching the glass cooktop surface.
The cooktop can be scratched with items such
as sharp instruments, rings or other jewelry and
rivets on clothing.
Never use the glass cooktop surface as a
cutting board.
Do not place or store items that can melt or
catch fire on the glass cooktop, even when it
is not being used.
Do not stand on the glass cooktop.
Be careful when placing spoons or other
stirring utensils on glass cooktop surface
when it is in use. They may become hot and
could cause bums.
To minimize the possibility of burns, ignition
of flammable materials and spillage, the handle
of a container should be turned toward the center
of the range without extending over the nearby
surface units.
Always turn the surface units off before
removing the cookware.
Keep an eye on foods being fried at high or
medium high heat settings.
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh
foods can cause hot fat to bubble up and over
the sides of the pan.
Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
Always heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
Clean the cooktop with caution. If a wet
sponge or cloth is used to wipe spills on a hot
surface unit, be careful to avoid steam burns.
Some cleaners can produce noxious fumes if
applied to a hot surface.
When the cooktop is cool, use only Cook
Top Cleaning Creme brand cleaner to clean
the cooktop.
Use care when touching the cooktop.
The glass surface of the cooktop will retain
heat after the controls have been turned off.
To avoid possible damage to the cooking
surface, do not apply Cook Top Cleaning Creme
to the glass surface when it is hot.
After cleaning, use a dry cloth or paper towel
to remove all Cook Top Cleaning Creme residue.
Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.
SAVE THESE
INSTRUCTIONS
7
FEATURES OF YOUR RANGE
Not all features are on all models. Appearance may vary.
~ Broiler panand grid
: JBP95
y
.
oe-,
o-
Electric coil models have lift-up
cooktops for easier cleaning.
8
e-0-
‘\
Explained
on page
Feature Index*
1 Storage Drawer or Kick Panel
I
2 Anti-Tip Device
3 Anti-Tip Label
4 Probe Outlet
4,46
4,44,
49,51
I
I
—
28, 36
5 Convection Fan Heating Element
operates during convection cooking.
23-26,
28
6 Oven Door Latch
Used for self-cleaning only.
24, 25,
28, 29,
34, 38,
42,43
7 Hot Surface Indicator Lights
Glass Cooktop models only.
13, 14
8 Radiant Surface Units
I
9 Surface Unit Controls
10 Surface Light
7, 13-17
13, 14,
44
I
13,44
11 Surface Unit “On” Indicator Lights I 13
12 Oven Light Switch
I
13 Oven Control, Clock and Timer
14 Surface Light Switch
21
18-20,
44
I
13
15 Dual Surface Unit Switch
Radiant models only.
14
16 Oven Vent
47
17 Glass Ceran Cooktop
Halogen/Radiant models only.
Feature Index*
20 Broil Element
Explained
on page
5,38,
41,47
21 Oven Interior Light
Comes on automatically when the
door is opened.
21,41,45
22 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
22,24
23 Oven Shelf with Stop-Locks
(number may vary)
24 Bake Element
May be gently lifted for wiping
the oven floor.
22,24,31,
41,46
5,41,
47
25 Oven Window
2, 31,47
26 Lift-Off Oven Door with
Broil Stop Position
Easily removed for cleaning.
40,41,45
27 Oven Door Gasket
5,41,45
28 “Sure Grip” Handle
29 Probe
4,5, 38,
2,44
28, 35,
36,46
27,34, 35,
30 Broiler Pan and Grid
Do not clean in the self-cleaning oven 38,39,46
31 Roasting Rack
27,46
32 Offset Shelf with Stop-Locks
21,24,
41,46
2, 13,
16, 17
33 Drip Pans
Electric Coil models only.
6,48
18 Dual Surface Unit
Radiant models only.
14
34 Surface Units
Electric Coil models only.
2, 6,7,
10, 11,48
19 Model and Serial Number Location
Located behind the range door or
behind the storage drawer.
3
35 Lift-Up Cooktop
Electric Coil models only.
47,48
36 Halogen Surface Units
7, 10-14,
16, 17,47
*Not al] features are on all models.
9
HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has either electric coil surface units
or a halogenhadiant glass ceramic cooktop. If you are
used to cooking with gas burners or other types of
electric cooktops, you will notice some differences
when you use electric coils or a halogenhadiant glass
ceramic cooktop.
Twe of Cooktop
Electric
Coil
,,
7
:)
@
9
Halogen/Radiant
(Glass Ceramic)
Cooktop
o
Induction
\\\\\lll~J//,/
-+-s:.-s,., 1,/, .=..,111,/,, /,,
%~s,,,,,,,gg:
\\\ ,..==,’+/,, ,,, \\\
“%/,,l, \\\
Gas Burners
10
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Radiant: Electric
coils under a glassceramic cooktop.
Halogen: Quartz
tube filled with
halogen gas around
a tungsten wire
heating element
under a glass
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between your new cooktop and any other
type of cooktop you may have used in the past.
How it Works
Heats by direct contact with the pan and by heating the air under the pan. For
best cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than halogenh-adiant or solid disks. Heats up quickly but does not
change heat settings as quickly as gas or induction. Electric coils stay hot enough
to continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be flat
on the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking long after it is turned off. Remove the pan from the surface unit
if you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
General Information About Halogen/Radiant Surface Units
The halogen/radiant cooktop features heating units
beneath a smooth glass ceramic surface. The surface
units are shown by - outlines on the glass.
Before you use the cooktop for the first time, clean it
with Cook Top Cleaning Creme. This helps protect
the top and makes clean-up easier.
NOTE: A slight odor is normal when a new cooktop
is used for the first time. It is caused by the heating of
new parts and insulating materials and will disappear
in a short time.
When a surface unit is turned on, coils beneath the
surface unit radiate heat through the glass to the
cookware. The red glow of the coils will be visible
through the glass. It will take the surface unit a few
moments to heat up. The coil cycles on and off to
maintain your selected control setting. With poor
cookware, you will see frequent cycling of the unit
off and on. Good, flat cookware will minimize
the cycling.
Use ordv flat-bottomed cookware. Do not let Dots boil
dry. Ov&heated metal can bond to glass cook~op. An
overheated copper pot will leave a residue that will
permanently stain the glass.
Sliding aluminum cookware across the glass may
leave metal marks. These metal marks will appear as
small scratches. They can be removed with Cook Top
Cleaning Creme and a razor scraper.
It is safe to place hot cookware from the oven or
surface on the glass ceramic surface when the surface
is cool.
Avoid sliding pans on the glass cooktop. Pan edges
that are even slightly rough or grit on the cooktop can
cause scratches on the glass.
Even after the surface units are turned off, the glass
ceramic cooktop retains enough heat to continue
cooking. To avoid overcooking, remove pans from
the surface units when the food is cooked. Avoid
placing anything on the surface unit until it has
cooled completely.
The Hot Surface Lights will stay lit until the cooktop
is safe to touch. It is not unusual for the lights to stay
lit for 30 minutes.
Differences Between Halogen and Radiant Units
Some cooktops have both radiant and halogen surface
units. This is how they differ.
llalogeno
6“
halogen
o
(JSf&n
0
6“/9”
radiant
Halogen units are lnU~h brighter than the radiant
units. Radiant units have a dull red glow.
● H al(~gen units hum louder than radiant units
when they are first tul”ned on.
● Halogen and radiant units cycle on and off
frequently. This is normal. You will notice the
cycling more on the halogen units because of
their brightness.
●
“ Halogen units click when they cycle on and off.
Radiant units do not. This is due to the different
switches used on halogen units.
. Halogen units have radiant coils in
the center that do not glow as
0
brightly as the outer halogen coils.
o
Q
about 10 seconds longer to glow
than halogen units.
“ Radiant coils take
I
I
HOME CANNING TIPS
Canning should be done on the surface units only.
Pots that extend beyond 1 inch of the surface unit
are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—
and all types of frying—cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm the porcelain cooktop surfaces
surrounding the electric coil surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. For best results, use canners with tlat bottoms.
On the glass cooktop, tlat bottomed canners must
be used. Canners with flanged or rippled bottoms
(often found in enamelware) don’t make good
contact with the surface unit and take a long time
to boil water.
n
: .\. .
mm
Flat-bottomed canners are recommended for
electric coils; they are required for glass cooktops.
3. When canning, LISe recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr: and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: if your house has low voltage, canning r-nay
take longer than expected, even though directions
have been carefully fo]lowed.
The process time can be shortened b}:
( 1 ) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
Glass Cooktop Cautions:
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water-bath
canner, a gentle but steady boil must be maintained
for the required time. When canning foods in a
pressure canner, the pressure must be maintained
for the required time.
After you have adjusted the controls, it is very
important to make sure the prescribed boil or
pressure levels are maintained for the required time.
The glass cooktop surface units have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the
surface unit can overheat, triggering the
temperature limiters to turn the unit off for a time.
This will stop the boil or reduce the pressure in
the canner.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on any of
the cooktop surface units if your canner is not
flat enough.
Vf’hat is a Temperature Limiter?
E\ery halogen and radiant ~urfacc unit has a
Temperature Limiter, The Temperature Limiter
protects, the glass-ceramic ~urface from getting
too hot.
The Temperature Limiter may turn off the
elements if:
● The pan boils dry.
o The pan bottom is no[ f] at.
● The pan i \ off cc nter.
s There is no pan on the unit.
At both OFF and HI the control ‘“clicks” into position.
You may hear slight “clicking” sounds during cooking,
indicating the control is keeping the unit at the heat
level or power level you set.
Switching heats to higher settings always shows a
quicker change than switching to lower settings.
E
o
El
How to Set the Controls
Push the knob in
and turn in either
direction to the
&sired heat setting.
Be sure you turn the control knob to OFF when you
finish cooking.
The surface unit “on” indicator light will glow
when ANY surface unit is on.
Y
UQ
Cooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
Medium High-—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saut6 and brown; keeps food at a medium boil.
Medium Low--–(Setting halfway between MED and
LO) Cook after stinting at HI; cooks with little water
in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
NOTE: The surface unit “on” indicator light may
glow between LO and OF’F, but there is no power
to the surface units.
LO
OFF
\l
/
HI
—
–
i
‘ k Medium
Medium @ ‘
High
Low ‘m“
i
\
//\
MED
Appearance may vary slightly.
Light Over the Surface Units
The switch must be pushed, held for several seconds
and released for the 1 ight to come on.
o
E
Special Notes for Glass Cooktops:
Cooktop temperatures increase with the number
of surface units that are on. With 3 or 4 units
turned on, surface temperatures are high so be
careful when touching the cooktop. The hot surface
indicator light will remain lit after the surface unit
is off until the surface is cool enough to touch.
NOTE:
● At HI und .Medi um High WII ings never leak e food
unattended. Boi]ovel”s cause smoking and greasy
spillovers may catch fire.
● At Medium Low and LO settings melt chocolate
and butter on u small surface unit.
When a surface unit is turned on, the unit can be
seen glowing red within a few seconds (longer for
radiant units). The red glow will turn on and off
(cycling) tc> maintain the selected heat setting. With
poor cookware, you will see frequent cycling of the
unit off and on. Good, flat cookware will minimize
the cycling. See the Surface Cookware Tips section.
. It is safe to place hot cookware from the oven or
surface on the glass ceramic surface when it is cool.
●
(Continual }Ie.l”t page)
13
SURFACE(continued)
CONTROLS
Dual Surface Unit Switch (Glass Cooktops Only)
The right front surface unit has
2 cooking sizes to select from so
you can match the size of the unit
to the size of the cookware you
are using.
CIED
00
To use the large (9 inch) surface
unit, push in the right portion of
the COIL SIZE switch next to the
control knob.
To use the small (6 inch) surface
unit, push in the left portion of the
COIL SIZE switch,
Hot Surface Indicator Light
9“
6“
(Glass
Cooktops only)
A “HOT SURFACE” light will glow brightly when
any halogen/radiant element is turned on, and will
remain lit after the unit is turrmd off until the surface
is cool enough to touch. Each element has its own
“HOT SURFACE” indicator light.
. It comes on instantly when the unit is turned on.
“ [t stays on even after the unit is turned off.
● It glows brightly until the unit is safe to touch.
SURFACE
COOKWARE TIPS
(Electric Coil models only)
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans mayr cook unevenly
if not combined with other metals.
For best cooking results pans should be ilat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend o~rer the
edge of the surface unit more than 1 inch.
14
WRONG
RIGHT
-1
Not over 1 inch
Over 1 inch
Wok Cooking
We recommend that you I t<
use only a flat-bottomed
wok. They are available
at your local retail store.
\
Do not use woks that have
u
support rings. Use of these
types of woks, with or
without the ring in place, can
e
be dangerous. Placing the
ring over the surface unit
wiil cause a build-up of heat that will damage the
porcelain cooktop. Do not try to use such woks
withou~ the ring. You could be seriously burned if
the wok tipped over.
SURFACE
COOKWARE TIPS
(Glass Cooktop models only)
~pes of Cookware
The following information will help you choose
cookware which will give good performance.
Stainless Steel: highlv recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Aluminum: heavy weight recommended
Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be
removed if cleaned immediately. Because of its
low melting point, thin weight aluminum should not
be used.
Porcelain/enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
Copper Bottom: hea~y weight recommended
Good performance, but copper may leave residues
which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned
immediately. However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that
will permanently stain the cooktop.
Glass-ceramic: not recommended
Poor performance. May scratch surface.
Usable, but not recommended.
Stoneware: not recommended
Poor performance. May scratch the surface.
Usable, but not recommended.
Cast Iron: not recommended
Poor performance. May scratch the surface.
Usable, but not recommended.
(continued ne.rt 13a<qc)
15
.—
(5
SURFACE COOKWARE TIPS
(Glass Cooktop models only-continued)
How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
the cooktop surface and minimizes the chance of
spillovers burning onto the cooktop.
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of
your pans you may do this quick test.
Turn your pan upside
down on the countertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
straight edge of the ruler
should fit flush against each other all the way across.
Turn the ruler a full 360 degrees, checking for any
space between the ruler and the bottom of the pan.
Pans with rounded, curved, ridged or warped bottoms
are not recommended.
Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of water
in the pan. Bring the water to a boil and observe the
location of bubbles as the water starts to boil. Good
flat cookware will have an even distribution of bubbles
over the bottom surface area of the pan. Bubbles
localized in only a portion of the bottom indicate
uneven contact of the pan to the surface unit, uneven
heat transfer or an unsuitable pan.
Use pans that match the diameter of the surf-ace
unit. Cooking performance will not be as good if the
cookware is either smaller or larger than the surface unit.
. Place only dry pans on the
surface units. Do not place
lids on the surface units,
particularly wet lids.
. Do not use woks that have
support rings. This type
of wok will not heat on
halogen/radiant surface units.
●
.
\
We recommend that you use
4
only a flat-bottomed wok.
They are available at your
local retail store. The bottom of the wok should
have the same diameter as the surface unit to insure
proper contact.
)
~-~~? ru&===
*
. Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size.
I
HALOGENRADIANT SURFACE CLEANING .
(on some models)
k
Glass Ceramic Cooktop Cleaning
Cleaning of glass ceramic cooktops is different from
cleaning a standard porcelain finish. To maintain and
protect the surface of your new glass ceramic cooktop
follow these basic steps.
Before yiJLl use the cooktop for the first time, clean it
with Cook Top Cleaning Crcme. This helps protect
the top and makes clean-up easier.
DAILY CLEANING: Use only Cook Top Cleaning
Creme on Glass Ceramic.
For normal, light soil:
1. Rub a few drops (less is better) of Cook Top
Cleaning Creme onto soiled area using a damp
paper towel. Buff with a dry paper towel until all
soil and creme are removed. Frequent cleaning
leaves a protective coating which is essential in
preventir~g scratches and abrasions.
2. Clean surface with Cook Top Cleaning Creme
after each use.
For heavy, burned on soil:
1. Apply a few’ drops of Cook Top Cleaning Creme
to the (cool) soiled area.
20 Using ~~ damp paper towel, rub creme into the
burned on area. As with any burned on spill, this
lmay require some effort.
3. Carefully scrape soil with razor scraper. Hold
scraper at a 30” angle against the ceramic surface.
4. If a13y soil remains, repeat the steps listed above.
For additional protection, after all soil has been
removed, polish the entire surface with the Cook
Top Cleaning Creme.
5. Buff with a dry paper towel.
NOTE:
@ Using a razor scraper will not damage the surface
if the 30° angle is maintained.
. Be sure to use a new, sharp razor scraper.
Do not use a dull or nicked blade.
c Store the razor scraper out of reach of children.
PRECAUTIONS
. Most cleaners contain ammonia, chemicals and
abrasives which can damage the surface of your
cooktop. l.Jse only the Cook Top Cleaning Creme
for proper cleaning and protection of your glass
ceramic surface.
● If. you S1 ide aluminum or copper cookware across
the surface of your cooktop, they may leave metal
markings which appear as scratches. If this should
happen. LISe the razor scraper and cleaning Creme to
I-~IIIOVe these markings. Failure to remove these
residues immediately may leave permanent marks.
. Water stains (mineral deposits) are removable
using Cook Top Cleaning Creme or full strength
white vinegar.
SPECIAL CARE: Sugary spillovers (such as jellies,
fudge, candy syrups) or melted plastics can cause
pitting of the surface of your cooktop (not covered by
the warranty) unless the spill is removed while still
hot. Special care should be taken when removing
hot substances. Follow these instructions carefully
and remove soil while spill is still hot.
1. Turn off all surface units affected by the spillover.
Remove hot pans.
_-— CT
.
2. Wearing an oven mitt, hold the
razor scraper at a 30° angle to the ‘> [- + .,’
cooktop and scrape hot spill to a C - “ >
cool area outside the surface unit.
9
3. With the spill in a cool area, use a dry paper towel to
remove any excess. Any spillover remaining should
be left until the surface of the cooktop has cooled.
Do not continue to use the soiled surface unit until all
of the spillover has been removed. Follow the steps
under Heavy Soil to continue the cleaning process.
COOKTOP SEAL: To clean the cooktop seal, let a
wet cloth rest on it for a few minutes, then wipe clean.
Use a mild detergent if needed. Do not use a knife or any
sharp object on the seal because it will cut or damage it.
GENERAL INFORMATION: As the Cook Top
Cleaning Creme cleans, it leaves a protective coating
on the cooktop surface. This coating helps to prevent
build-up of mineral deposits (water spots) and will
make future cleaning easier. Dishwashing detergents
remove this protective coating and therefore make the
cooktop more susceptible to staining.
To conveniently order more creme and/or scrapers
for cleaning your glass ceramic cooktop, please call
our toll free number:
National Parts Center
800-626-2002
# WB02X8273
Creme 10 oz.
# WX5X1614
Scraper
# WB64X5027
Creme and scraper kit
c If pots with a thin overlay of aluminum, copper or
enamel are allowed to boil dry, the overlay may bond
with the glass ceramic and leave a black discoloration.
This should be removed immediately before heating
again or the discoloration may be permanent.
● Use of window cleaner may leave an iridescent
film on the cooktop. Cook Top Cleaning Creme
will remove this discoloration.
Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.
17
m
FEATURES OF YOUR OVEN CONTROL
h
nn
?
4 –OVEN
lrl
BAKE
HI ~
BROIL
LO~
CONV.
BAKE
CO NV.
ROAST
?
PROBE
II
AUTO
SELF
CLEAN)
l-l
1. BAKE. Press this pad to select the bake function.
2. CONV. BAKE. Press this pad to select baking with
convection.
3. PROBE. Press this pad when using the probe to
cook food.
4. PROGRAM STATUS. Words light up in the
display to indicate what is in time display.
Programmed information can be displayed at any
time by pressing the pad of the operation you want
to see. For example, you can display the current
time of day while the timer is counting down by
pressing the CLOCK pad.
5. TIME DISPLAY. Shows the time of day, the times
set for the timer or automatic oven operation.
6. OVEN OR PROBE TEMPERATURE AND
BROIL DISPLAY. Shows the oven temperature,
probe temperature or broil setting.
7. FUNCTION INDICATORS. Words light up
to show whether the oven is in the bake, broil,
convection bake, self-clean mode or set mode
or if the probe is selected.
8. COOK TIME. Use this pad for Timed Baking,
Timed Convection Baking and Timed Convection
Roasting operations.
9. TIMER. Press this pad to select the timer function.
The timer does not control oven operations. The
timer can time up to 9 hours and 55 minutes.
To set the timer, first press the TIMER pad.
Then press the INCREASE or DECREASE pad to
change the time.
To cancel the timer, press and hold the TIMER pad
until the word “TIMER” disappears from the display.
18
Q.
,
??
ml
Q&
–TIMER —>
COOK
TIME
TIMER
STOP
TIME
CLOCK
(b
●
10. BROIL. Press this pad to select the broil function.
11. CONV. RO.4ST. Press this pad to select roasting
with convection.
12. AUTO SELF CLEAN. Press this pad to select
the self-cleaning function. See the Operating the
Self-Cleaning Oven section.
13. INCREASE. Short taps to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature
by larger amounts.
14. DECREASE. Short taps to this pad decrease the
time or temperature by small amounts. Press and
hold the pad to decrease the time or temperature
by larger amounts.
15. CLEAWOFF. Press this pad to cancel all oven
operations except Clock and Timer.
16. STOP TIME. Use this pad along with the COOK
TIME or AUTO SELF CLEAN pad to set the oven
to start and stop automatically at a time you select.
17. CLOCK. To set the clock, first press the CLOCK
pad. Then press the INCREASE or DECREASE
pad to set the time of day. Press the CLOCK pad
to start.
If “F-and a number” flash in the display and the
oven control signals, this indicates function error
code. “If function error code appears during the selfcleaning function, check the oven door latch—the
latch handle may have been moved, even if only
slightly, from the latched position. Make sure
handle is [o the right as far as it will go. Press the
CLEAIUOFF pad. Allow the oven to cool for one
hour. If function error code repeats, disconnect
power to the range and call for service.
Clock
The clock must be set for the
automatic oven timing functions to
work properly. The time of day
cannot be changed during a Timed
Baking or CLEAN cycle.
Timer
The timer is a minute timer; it does
not control oven operations. The
maximum setting on the timer is
9 hours and 55 minutes.
To Set the Clock
&
CLOCK
D ‘“’’’’’pad”
(4!X7
2. Press the INCREASE or
DECREASE pad to set the
time of day. 3. Press the CLOCK pad to start.
To Set the Timer
(—j 1. Press the
TIMER pad.
TIMER
2. Press the INCREASE or
DECREASE pad to set the
amount of time on the timer.
The timer will start automatically
within a few seconds of releasing
the INCREASE or DECREASE pad.
The timer, as you are setting it,
will display hours and minutes.
“HR” will be in the display.
During the countdown, when the
timer reaches the last minute, the
display will change to seconds
only and a single beep will sound.
1-
To Reset the Timer
To Cancel the Timer
If both “SET” and “TIMER” are displayed, press the
INCREASE or DECREASE pad until desired time
is reached.
If only “TIMER” is displayed, press the TIMER pad
first, then follow the instructions above to set the timer.
Press and hold the TIMER pad until the word
“TIMER” disappears from the display.
End of Cycle Tones
Power Outage
The end of cycle tone is a series of 3 beeps followed
by 1 beep every 6 seconds. If you would like to
remove the signal that beeps every 6 seconds. press
and hold the CLEAIVOFF pad for 10 seconds.
To return the signal that beeps every 6 seconds, press
and hold the CLEAR/OFF pad for 10 seconds.
After a power outage, when power is restored, the
display will flash and time shown will no longer be
correct-for example, after a 5-minute power
interruption the clock will be 5 minutes slow.
All other functions that were in operation when the
power went out will have to be programmed again.
Display Messages
programmed information can be
displayed at any time by pressing
the pad of the operation you want
to see. For example. you can
display the current time of day
while the timer is counting down
by pressing the CLOCK pad. Press
the TIMER pad to return to the
timer display.
To check the start time for Delayed
Bake or Self-Clean, press and hold
the COOK TIME or AUTO SELF
CLEAN pad for 3 seconds. The
display will show the bake or clean
start time for as long as you press
the pad. When you release the pad,
the display will return to the time
of day.
--
If “door” appears in the display,
LOCK flashes, and the oven
control signals you set the selfclean cycle and did not shut the
oven door.
(cotttinued next p(lge)
19
OVEN CONTROL,(continued)
CLOCK AND TIMER
INCREASE and DECREASE Pad Speed
You can change the speed of the INCREASE and
DECREASE pads.
While the oven is off and the time of day shows
in the display, press and hold the INCREASE and
DECREASE pads and the TIMER pad at the same
time for about 2 or 3 seconds.
A number from 1 to 5 will replace “0:00” in the
display. The slowest is 1 and the fastest is 5. Use
the INCREASE or DECREASE pad to change the
number, then press the CLEAWOFF pad to return
to the time of day display.
Child Lockout Feature
Your range has a special feature that allows you to
lock the control panel preventing children from
turning on the range accidentally or without your
permission.
To lock the control panel, press and hold the
INCREASE and DECREASE pad and the STOP
TIME pad at the same time for 2 seconds. The
word “OFF” will appear and then disappear in the
display and the control panel will be locked. During
lockout, the word “OFF” will appear momentarily
each time a cooking function pad is pressed.
To unlock the control panel, repeat the above
procedure. The word “OFF” will appear in the
display and then disappear after 2 seconds.
20
(!M7
Before Using Your Oven
1. Look at the controls. Be sure you understand how to set them properly.
Read over the directions for the Oven Controls so you understand how
to use them.
2. Check the oven interior. Look at the shelves. Take a practice run at
removing and replacing them properly, to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it, especially during the first
weeks of using your new range.
Oven Light
The light comes on automatically when the oven
door is opened.
Use the switch to turn the light on and off when the
door is closed.
OVEN
LIGHT
Offset Shelf
To remove
the shelf, pull
it forward to the
stop-locks and
lift the front of
the shelf.
The offset shelf provides more cooking space
between itself and the shelf below it. This allows
more flexibility when placing foods in the oven.
See the Multi-Shelf Baking section.
The offset shelf can be placed at any shelf
position but be very careful if using it in the top
position. Most foods will be too close to the broi
unit in this position.
To replace
the shelf, tilt the
shelf up at the
front and slide the
curved extension
of the shelf under
the stop-locks on
the shelf support.
Then slide the
shelf all the way
into the oven.
21
USING (continued)
YOUR OVEN
Oven Shelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming completely out from the
oven, and will not tilt when removing food from or
placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull it out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelfl facing
up tow’ard the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
Shelf Positions
I
The oven has four shelf supports as identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
>
22
What is Convection?
In a convection
oven, a fan
circulates hot air
over, under and
around the food.
This circulating hot
air is evenly
distributed
throughout the oven
~omctinmmommmmmommnonmm~~ m~mo~om cm
cavity. As a result,
I
foods are evenly
cooked and bro-wned— often in less time with
convection heat.
--
1
You can use your favorite recipes in the convection
oven. Recipe conversion is as easy as 1, 2,3.
1. When roasting, reduce normal roasting time by 25%.
2. When baking, reduce baking temperature by 25”F.
3. No need to preheat when cooking longer than
15 minutes.
CAUTION: The convection oven fan shuts off
when the oven door is opened. DO .NOT leave the
door open for long periods of time while using
convection cooking or you may shorten the life of
the convection heating element.
When should you use Convection Bake or Convection Roast?
To help you understand the difference between
convection bake and roast and traditional bake and
roast, here are some general guidelines.
In convection bake, heat comes from the heating
element in the rear of the oven. The convection fan
circulates the heated air evenly, over and around the
food. Preheating is not necessary with foods having
a bake time of over 15 minutes.
In regular baking, the bottom heating element heats
the air in the o}ren which then cooks the food.
Convection Bake
c Ideal for evenly browned baked foods cooked
on all 3 shelves.
. Good for large quantities of baked foods.
● Good results with cookies. biscuits, muffins,
brownies, cupcakes, cream puffs, sweet rolls, angel
food cake and bread.
Regular Bake
● Foods such as layer cakes have a more level top
crust when baked w’ith traditional heat.
In convection roast, heat comes from the top
heating element. The convection fan circulates the
heated air e~~enly over and around the food. Meat
and poultry are browned on all sides as if they were
cooked on a rotisserie. Using the roasting rack
provided, heated air will be circulated over, under and
around the food being roasted. The heated air seals in
juices quickly for a moist and tender product while, at
the same time, creating a rich golden brown exterior.
Convection Roast
● Large tender cuts of meat, uncovered.
. Roasting pans with low sides to allow air movement
around food.
Regular Roast
o Less tender cuts of meat because these need to cook
a long time in liquid to become tender.
* Cooking bag
Q Foil tent
. Covered dish
Cookware for Convection Cooking
Before using your convection oven, check to see
if your cookware leaves room for air circulation in
the oven. If you are baking with several pans, leave
space between them. Also, be sure the pans do not
touch each other or the walls of the oven.
Metal and Glass
Any type of cookware will work in your convection
oven. However, metal pans heat the fastest and are
recommended for convection baking.
● Darkened or matte-finished pans will bake faster
than shiny pans.
“ Glass or ceramic pans cook more slowly.
Paper and Plastic
Heat-resistant paper and plastic containers that are
recommended for use in regular ovens can be used in
convection ovens. Plastic cookware that is heatresistant to temperatures of 400°F. can also be used.
When baking cookies, you will get the best results
if you use a flat cookie sheet instead of a pan with
low sides.
For recipes like oven-baked chicken, you should
use a pan with low sides. Hot air cannot circulate well
around food in a pan with high sides.
23
—
CONVECTION BAKING
Adapting Recipes For Convection Baking
As a general rule, reduce the temperature by 25°F.
for convection baking. For more specific instructions,
follow the guidelines in the Convection Cookbook.
Preheating is not necessary with foods having a bake
time of over 15 minutes.
Check foods for doneness at the minimum
suggested cooking time.
Use pan size recommended in the recipe.
Some package instructions for frozen casseroles or
main dishes have been developed using commercial
convection ovens. For best results in this oven,
preheat the oven and use the temperature on the
package.
For more information on adapting recipes, see the
Convection Cookbook.
Multi-Shelf Baking
Because heated air is circulated evenly throughout
the oven, foods can be baked with excellent results
on 2 or 3 shelves at a time. Multi-shelf baking may
increase cook times slightly for some foods but the
overall result is time saved. Cookies, muffins,
biscuits, and other quickbreads give very good results
with multi-shelf baking.
When baking on 3 shelves, divide the oven into
thirds by placing the offset shelf in the second (B)
shelf position and the straight shelves in first (A) and
fourth (D) shelf position.
For 2-shelf baking, place the straight shelves in the
A and C positions.
NOTE: When convection baking with only 1 shelf,
follow the shelf positions recommended in the Oven
Shelves section of the Regular Baking section.
How to Set Your Oven for Convection Baking
Do not lock the oven door with the latch
during convection baking. The latch is used for
self-cleaning only.
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Press the CONV. BAKE pad.
CO NV.
m
lxJ
2. Press the INCREASE or DECREASE pad.
The last oven set temperature appears in the
display. Continue pressing until the desired
temperature is displayed.
When the oven starts to heat, the word “ON” and
the changing temperature, starting at l(XI”F., will be
displayed. When the o~en reaches the temperature
you set, a tone will sound.
24
//
u
I
u
\\
Offset shelf
o
CLEAR
OFF
3. Press the CLEAR/OFF pad when
baking is finished.
NOTE: You will hear a fan while cooking with this
feature. The fan will stop when the door is opened but
the heat will not turn off.
To change the oven temperature during the
Convection Bake cycle, press the CONV. BAKE
pad and then the INCREASE or DECREASE pad
to get the new temperature.
TIMED CONVECTION BAKING
How to Convection Time Bake
Do not lock the oven door with the latch during
timed convection baking. The latch is used for selfcleaning only.
Your oven can be set to turn on and off automatically.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
1
CLOCK
To set the clock, first press the
CLOCK pad. Press the INCREASE or
DECREASE pad until correct time of
day is displayed. Press the CLOCK pad
to start.
How to Set Immediate Start and Automatic Stop Convection Bake
To avoid possible burns, place the oven shelves in
the correct position before you turn the oven on.
The oven will turn on immediately and cook for a
specific length of time. At the end of Cook Time,
the oven will turn off automatically.
1. Press the CONV. BAKE pad.
u
CONV.
BAKE
+
A
c1
T7
2. Press the INCREASE
or DECREASE pad until
the desired temperature is
displayed.
3. Press the COOK TIME pad.
COOK
TIME
4. Press the INCREASE pad until the
desired length of baking time appears
in the display. The minimum Cook
+
Time you can set is 10 minutes.
A
The words “TIMED CONV BAKE” and “COOK
TIME” will be displayed along with the oven
temperature that you set and the cook time that you
entered. When the oven starts to heat, the word
“ON” and the changing temperature, starting at
100”F., will be displayed. When the oven reaches
the temperature you set, a tone will sound. The
oven will continue to cook for the programmed
amount of time, then shut off automatically.
o
5. At the end of Timed Convection Bake
the display will show “OHR:OO COOK
CLEAR
TIME” and the oven will turn off. The
OFF
end of cycle tone will sound. Press the
CLEAR/OFF pad to clear the display
if necessary.
6. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.
NOTE:
You will hear a fan while cooking with this feature.
The fan will stop when the door is opened but the
heat will not turn off.
● Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that oven light is off because heat
from the bulb will speed harmful bacteria growth.
●
(continued next page)
25
—
—
How to Set Delay Start and Automatic Stop Convection Bake
Quick Reminder
1. Press the CONV. BAKE pad.
2. Press the INCREASE or DECREASE pad to
select the oven temperature.
3. Press the COOK TIME pad.
4. Press the INCREASE or DECREASE pad to
set the length of Cooking Time.
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad until
the desired Stop Time appears in the display.
To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
For example: Let’s say it’s 2:00 and dinner time is
shortly after 7:00. The recipe suggests 3 hours baking
time at 325°F. Here’s how:
1. Press the CONV. BAKE pad.
CO NV.
BAKE
n
2. Press the INCREASE
or DECREASE pad until
Av
n
“32’0’’isdisp1ayed
3. Press the COOK TIME pad.
COOK
TIME
A
+
26
4. Press the INCREASE pad until
“3HR:OO” appears in the display.
A Cook Time of 3 hours now appears
in the display.
u
5. Press the STOP TIME pad. The
display prompts you to set the Stop
Time you want. It also shows the
earliest Stop Time you can set. In
this example, “5:00” and “COOK
STOP TIME” appear in the display.
The control automatically sets the Stop Time by
adding the Cook Time to the time of day. In this
example, the time of day is 2:00 and the Cook
Time is 3 hours. Adding 3 hours to the time of day
equals 5:00.
6, Change the Stop Time from 5:00
to 7:00 by pressing the INCREASE
pad until “7:00” appears in the display.
+
The words “DELAY TIMED CONV
A
BAKE” and “STOP TIME” appear in
the display.
At 4:00, the oven will turn on automatically.
When the oven starts to heat, the word “ON” and
the changing oven temperature, starting at 100”F.,
will be displayed. The oven will continue to cook
for the programmed 3 hours and shut off
automatically at 7:00.
7. At the end of Timed Convection Bake, the display
will show “OHR:OO, COOK TIME” and the oven
will turn off. The end of cycle tone will sound.
8. Press the CLEAIVOFF pad to clear
the display if necessary ~Remove
CLEAR
the food from the oven. Remember,
OFF
even though the oven shuts off
automatic~lly, foods continue cooking
after the controls are off.
NOTE:
. You will hear a fan while cooking with this feature.
The fan will stop when the door is opened but the
heat will not turn off.
● Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bacteria growth.
STOP
TIME
(1
Meats cooked in a convection oven are dark brown
on the outside and tender and juicy on the inside. In
most cases, cooking time will be less when using the
Convection Roast feature. Sometimes cooking time is
reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it,
we recommend using the temperature probe provided
with the oven.
The special roasting rack and pan allow heated air
to circulate over and under the meat. This allows the
meat to brown on all sides.
I
))
))
(
(
(
(
i)
.
Adapting Recipes for Convection Roasting
Use the temperature recommended in the
Convection Roasting Guide.
Preheating is not necessary.
Check foods for doneness at the minimum
suggested time.
Use the special roasting rack with the broiler
pan and grid.
For more information on adapting recipes,
see the Convection Cookbook.
:
b1
!
!
!
i
J
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on a shelf.
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
This rack allows the heated air to circulate under
the meat and increase browning on the underside
of the meat or poultry.
1. Place the shelf in the lowest shelf position (A).
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler pan.
3. Place the meat on the special roasting rack.
See the Regular Roasting with the Probe section to
insert the probe correctly.
NOTE: It is important that the broiler pan and grid
be used with the roasting rack for best convection
roasting results.
Roasting rack
Post
Grid
I
Broiler pan
(continued next page)
27
CONVECTION
ROASTING
(continued)
How to Set Your Oven for Convection Roasting When Using the Temperature Probe
NOTE: For best results when roasting large turkeys
and roasts, we recommend using the probe included
in the convection oven. For the correct placement
of the probe, see the description in the Regular
Roasting section.
Do not lock the oven door with the latch during
convection roasting. The latch is used for selfcleaning only.
The display will flash “PROBE” and the
oven control will signal if the probe is inserted
into the outlet, but the oven is not programmed
for the probe.
oven door.
3. Press the PROBE pad.
m
lpROBEl
4. Press the INCREASE or
DECREASE pad until the
desired internal probe
temperature is displayed.
5. Press the CONV. ROAST pad.
(
CO NV.
ROAST
+A (7
v
\
6. Press the INCREASE or
DECREASE pad.
The last oven set
temperature appears in the
display. Continue pressing
unt-il the desired oven
temperature is displayed.
When the oven starts to heat, the words “CONV
ON” and the roasting temperature you set will be in
the display.
After a few seconds, the words “LO PROBE” will
replace the roasting temperature in the display.
After the internal temperature of the meat reaches
100°F., the changing internal temperature will be
shown in the display.
7. When internal temperature of meat
reaches the number you have set, the
CLEAR
probe and the oven turn off and the
OFF
oven control signals. To stop the
signal, press the CLEAR/OFF pad.
Use hot pads to remove the probe from
the food. Do not use tongs to pull on
it—they might damage it.
o
CAUTION: To prevent possible burns, do not
unplug the probe from the oven outlet until the oven
has cooled. Do not store the probe in the oven.
NOTE:
● If the probe is removed from the food before the
final temperature is reached, a tone will sound and
the display will flash until the probe is removed
from the oven.
● You will hear a fan while cooking with this feature.
The fan will stop when the door is opened but the
heat will not turn off.
. You can use the timer even though you cannot use
timed oven operations.
To change the oven temperature during the
Convection Roast cycle, press the CONV. ROAST
pad and then press the INCREASE or DECREASE
pad to get the new desired temperature.
u
CONVECTION ROASTING GUIDE
I Minutes/Lb. I Oven Temperature (“F.)] Internal Temperature (“F.)
Teats
fleef
Pork
Ham
Lamb
Seafood
Poultry
,/”
)
Rib, Boneless
Rare
Rib,
Top Sirloin (3 to 5 lbs.) Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (2X to 3 Ibs. ) Chuck, Rump
Bone-in, Boneless (3 to 5 lbs. )
2 chops
Chops
4 chops
( 1/2 to l-inch thick)
6 chops
24–28
28–32
10-14
14–1 8
35-45
23-27
30–35 total
35$40 total
40-45 total
Canned, Butt, Shank (3 to 5 lbs. fully cooked)
Bone-in, Boneless
Medium
(3 to 5 lbs. )
Well
Fish, whole (3 to 5 lbs. )
Lobster Tails (6 to 8 oz. each)
1 4–18
17-20
20-24
3040 total
20–25 total
Whole Chicken
(2X to 3X lbs.)
Cornish Hens
20–24
I
24–26
325°
325°
325°
325°
325°
300°
325°
325°
325°
325°
1400-t
160°
170°
140°t
160°
1 70°
170°
1 70°
170°
1 70°
3256
1 40°
1 60°
170°
325°
325°
400”
350°
350°
1800- 185’
Unstuffed ( 1 to 1 Y lbs. )
Stuffed ( 1 to 1)4 lbs. )
50-55 total
3500
1800–1 85°
1800–1 85°
55–60 total
350°
180°– 185°
Duckling (4 to 5 lbs. )
24-26
325°
Ilmkey, whole*
Unstuffed (10 to 16 lbs.)
8-11
1800- 185”
325°
Unstuffed (18 to 24 lbs. )
7-10
325°
1 800–1 85°
325°
1 70°
16-19
Turkey Breast (4 to 6 lbs.)
*stuffed birds ~enera]]y require 30-45 rn]nutes additional roastinz time. Shield legs and breast with fOl] tO Prevent OY’er
browning and drying of skin.
tThe U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
REGULAR BAKING
Do not lock the oven door with the latch during
regular baking. The latch is used for self-cleaning
only.
Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do II
Yourself instructions on how to adjust the thermostat.
NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.
How to Set Your Oven for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Press the BAKE pad.
(
)
II
BAKE
2. Press the INCREASE or DECREASE pad. The last
oven set temperature appears in the display. Continue
pressing until the desired temperature is displayed.
When the oven starts to heat, the word “ON” and
the changing temperature, starting at 100°F., will be
displayed. When the oven reaches the temperature
you set, a tone will sound.
u
~ 3. Press the CLEAR/OFF pad when
baking is finished and then remove
CLEAR
the food from the oven.
OFF
To change the oven temperature during the
BAKE cycle, press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
29
REGULAR BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
B
while the oven is
cool. The correct
Q
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place-most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested shelf
positions. B will be used more than C.
o
o:
o
A
I Type of Food
I
Shelf Position
I
I Angel food cake
I
I
I
A
I
I
I
I
Biscuits or muffins
I Cookies or cupcakes
B or C
B or C
Brownies
B or C
Layer cakes
B or C
Bundt or pound cakes
A or B
Pies or pie shells
B or C
I Frozen pies
I
A (on cookie sheet) I
I Casseroles
I
B or C
I
Roasting
I
A or B
I
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct temperature—
selecting a higher temperature does not shorten
preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent
heat from escaping.
Baking Pans
Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
. Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
. Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or thewalls o<the
oven. Allow 1- to 1X-inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
30
—
—
fiaking Guides
When using prepared baking mixes, follow package recipe or instructions
f’orthe best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
)
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
~ns should be placed on an aluminum cookie sheet
r baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. [f baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil may be used
to catch a spillover by placing it on a lower shelf
several inches below the food.
\//
/y
Don’t Peek
Set the timer for the estimated cooking time and do
=ot open the door to look at your food. Most recipes
ovide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the minimum
time. Take advantage of the “Big View” window to
monitor cooking progress. Opening the oven door
frequently during cooking allows heat to escape and
makes baking times longer. Your baking results may
also be affected.
31
REGULAR TIMED BAKING
How to Time Bake
Do not lock the oven door with the latch during
regular timed baking. The latch is used for selfcleaning only.
Your oven can be set to turn on and off automatically.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, first press the
CLOCK pad. Press the INCREASE or
CLOCK DECREASE pad until correct time of
day is displayed. Press the CLOCK pad
to start.
c1
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time the
oven will turn off automatically.
1. Press the BAKE pad.
(
)
u
BAKE
n
Press the INCREASE or
DECREASE pad until
the desired temperature
is displayed.
3. Press the COOK TIME pad.
::::
Press the INCREASE or
DECREASE pad until
the desired length of baking
time is displayed.
The words “TIMED BAKE” and “COOK TIME”
will be displayed along with the oven temperature
that you set and the cook time that you entered.
When the oven starts to heat, the word “ON” and
the changing temperature, starting at 100”F., will be
displayed. When the oven reaches the temperature
you set, a tone will sound. The oven will continue
to cook for the programmed amount of time, then
shut off automatically.
5. At the end of Timed Bake, the display will show
“OHR:OO COOK TIME” and the oven will turn off.
The end of cycle tone will sound.
6. Press the CLEAR/OFF pad to clear tldisplay if necessary. Remove the foo~
CLEAR
from the oven. Remember, foods that
OFF
are left in the oven continue cooking
u
after the controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that oven light is off because heat
from the bulb will speed harmful bacteria growth.
32
—
How to Set Delay Start and Automatic Stop
Quick Reminder
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad to
select the oven temperature.
3. Press the COOK TIME pad.
% Press the INCREASE or DECREASE pad to
set the length of Cooking Time.
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad until
the desired Stop Time appears in the display.
To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to turn the oven on
automatically, cook for a specific length of time and
turn off automatically.
For example: Let’s say it’s 2:00 and dinner time is
shortly aft;r 7:00. The-recipe suggests 3 hours baking
time at 325°F. Here’s how:
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad until
“325°” is displayed.
3. Press the COOK TIME pad.
4. Press the INCREASE pad until “3HR:OO” appears
in the display. A Cook Time of 3 hours now
appears in the display.
5. Press the STOP TIME pad. The display prompts you
to set the Stop Time you want. It also shows the
earliest Stop Time you can set. In this example,
“5:00” and “STOP TIME” appear in the display. The
control automatically sets Stop Time by adding the
Cook Time to the time of day. In this example, the
time of day is 2:00 and the Cook Time is 3 hours.
Adding 3 hours to the time of day equals 5:00.
6. Change the Stop Time from 5:00 to 7:00 by
pressing the INCREASE pad until “7:00’’and Stop
Time appear in the display. The words “DELAY
TIMED BAKE” appear in the display. At 4:00, the
ol~en will turn on automatically. When the oven
starts to heat, the word “ON” and the changing
temperature, starting at 100”F., will be displayed.
The oven will cook for the programmed 3 hours
and shut off automatically at 7:00.
7. At the end of Timed Baking, the display will show
“OHR:OO COOK TIME” and the oven will turn off.
The end of cycle tone will sound.
8. Press the CLEAIVOFF pad to clear the display
if necessary. Remove the food from the oven.
Remember, even though the oven shuts off
automatically, foods continue cooking after the
controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmfu~bacteria growth.
ADJUST THE OVEN THERMOSTAT-DO IT YOURSELF!
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it. following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20-40 degrees.
The thermostat adjustment for Baking does not affect
Convection Baking or Convection Roasting. To adjust
these, press the CONV. BAKE or the CONV. ROAST
pad instead of the BAKE pad when following the
directions under To Adjust the Thermostat.
To Adjust the Thermostat:
1. Press the BAKE pad.
2. Select an oven temperature between 500”F. and 550”F.
3. Immediately, before “ON” appears, press and
hold the BAKE pad for about 4 seconds. The time
display will change to the oven adjustment display.
4. The oven temperature can be adjusted up to
(+) 35°F. hotter or (-) 35°F. cooler. Use the
INCREASE or DECREASE pad to select the
desired change in the display.
5. When you have made the adjustment, press the
CLEAR/OFF pad to go back to the time of day
display. Use your oven as you would normally.
NOTE: This adjustment will not affect the broiling
or self-cleaning temperatures. It will be retained in
memory after a power failure.
33
Rir/
REGULAR ROASTING
Do not lock the latch during regular roasting.
The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to
10°F.; to compensate for temperature increase, if
desired, remove the roast from the oven sooner
(at 5° to 10”F. less than the temperature in the
Regular Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the meat. Place it, fat-side-up
(or poultry breast-side-up) on a trivet in a shallow
pan. The melting fat will baste the meat. Select a
pan as close to the size of the meat as possible.
(The broiler pan with grid is a good pan for this.)
3. Press the BAKE pad.
r
)
When the oven starts to heat, the word “ON” and
the changing oven temperature, starting at 100”F.,
will be displayed. When the oven reaches the
temperature you set, a tone will sound.
5. Press the CLEAR/OFF pad when
roasting is finished.
CLEAR
BAKE
n
(—) 4. Press the INCREASE
or DECREASE pad. The
last oven set temperature
appears in the display.
L’ontlnue pressing the
pad until the desired
temperature is displayed.
Av . . .
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
34
(J
OFF
To change the oven temperature during
roasting, press the BAKE pad and then the
INCREASE or DECREASE pad to get the
new temperature.
REGULAR ROASTING
WITH THE PROBE
See the Regular Roasting Guide.
u
Correct Placement of the Temperature Probe
A temperature probe has been provided for use in your
new oven. This probe is designed to withstand high
temperatures. Temperature probes provided with other
products, such as those used for microwave ovens,
may not be designed to withstand high temperatures.
IJse of probes other than the one provided with this
product may result in damage to the probe.
Never leave your probe inside the oven during a selfcleaning cycle.
For many foods, especially roasts and poultry, internal
food temperature is the best test for doneness. The
temperature probe takes the guesswork out of roasting
by cooking foods to the exact doneness you want.
When the internal temperature of the food reaches the
temperature you set, the oven automatically shuts off.
The temperature probe has a skewer-like probe at
one end and a plug at the other end that goes into the
outlet on the oven wall.
Use the handles of the probe and plug when
inserting and removing them from the meat and
wall outlet. Do not use tongs to pull on the cable
when removing the probe—they might damage it.
TO AVOID BREAKING THE PROBE, MAKE
SURE FOOD IS COMPLETELY DEFROSTED
BEFORE INSERTING.
After preparing the meat and placing it on a trivet or
on the broiler pan grid, follow these directions for
proper probe placement.
1. Lay the probe on the
outside of the meat
along the top or side
and mark with your
finger where the edge
of the meat comes to
on the probe. The point
should rest in the center
of the thickest meaty
part of the roast.
2. Insert the probe into
the meat up to the
point marked off
with your finger. It
should not touch the
bone, fat or gristle.
No more than 2 inches
oj’the probe, not
ccumting the handle,
should be left exposed
outside the meat.
Ham or Lamb
For rOaStS with no bone, insert the
probe into the meatiest part of the
roast. For bone-in ham or lamb.
insert the probe into the center of
the ]owes[ large muscle or joint.
Cable
Probe
Plug
Handles
Casseroles or Fish
e
Insert the probe into the center of
dishes such as meat loaf or
casseroles. When cooking fish,
insert the probe from just above
the gill into the meatiest area,
parallel to the backbone.
(appearance may vary)
Poultry
Insert the probe into the meatiest
part of the inner thigh from below
and parallel to the leg of a whole
turkey.
35
REGULAR ROASTING
WITH THE PROBE
(continued)
How to Set the Oven When Using the Temperature Probe
The display will flash “PROBE” and the oven
control-will signal if the probe is inserted into
the outlet, but the oven is not programmed for
the probe.
1. Insert the probe
into the meat.
2. Plug the probe into
the outlet on the
oven wall. Make
sure it’s pushed all
the way in. Close
the oven door.
[
1
3. Press the PROBE pad.
I PROBE I
Press the INCREASE or
DECREASE pad until the
desired internal probe
temperature is displayed.
7. When the internal temperature of meat
reaches the number yo’u have set, the
CLEAR
probe and the oven turn oft” and the
OFF
oven control signals. To stop the signal,
press the CLEAR/OFF pad. Use hot
pads to remove the probe from the
food. Do not use tongs to pull on
it–they might damage it.
CAUTION: To prevent possible burns, do not
unplug the probe from the outlet until the oven has
cooled. Do not store the probe in the oven.
NOTE:
● If the probe is removed from the food before the
final temperature is reached, a tone will sound and
the display will flash until the probe is removed
from the oven.
● YOLI can use the timer even though you can not use
timed oven operations.
L)
I
f
BAKE
)
5. Press the BAKE pad.
6. Press the INCREASE
or DECREASE pad. The
last oven set temperature
~~
appears in the display.
Continue pressing until the
desired oven temperature
is displayed.
When the oven starts to heat, the words “BAKE
ON” and the roasting temperature you set will be in
the display.
After a few seconds, the words “LO PROBE” will
replace the roasting temperature in the display.
After the internal temperature of the meat reaches
100”F., the changing internal temperature will be
shown in the display.
36
To change the oven temperature during the
Roast cycle, press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended if you
did not use the probe while cooking. Temperatures
are shown in the Roasting Guide. For roasts over
8 Ibs., check with thermometer at half-hour intervals
after half the cooking time has passed.
Q. Why is mv. roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from th e oven.
Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. BLIy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow’ 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Oven
Type
Meat
Tender cuts: rib, high quality
sir]oin tip, rump or [c)p round;<
Temperature
325”
Lamb leg or bone-in >houlclcr’:’
~?~
.-.
Veal shoulder. lcg or loin’;’
Pork loin, rib (~t- ill(~ulder’::
Hzim. precooked
325 ‘
.q?y
-. ’
325’
Doneness
Rare:
Medi LInl:
Well Done:
Rare:
Medium:
Well Done:
Wel] Done:
Well Done:
To Warm:
Poultry
Chicken or Duck
Chicken pieces
-.
.~?~’”
350”
Well Done:
Well Done:
Turkey
.~?~
-.
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfully
without thawing. Follow the directions given on the
package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
~~–~~
35–39
40-45
21 –25
25–30
30-35
35–45
35-45
6 to 8 lbs.
18-22
‘2~_~9
30–35
20–23
~zf-zg
~~_33
30-40
30+0
17–20 minutes per pound (any weight)
Internal
Temperature ‘F.
1 40°– 1 50° “i-
1 50°– 1 60°
170”–1 85°
1 400–1 500-t
150°– 160°
1700–1 85°
1700-1 80”
1 70°– 1 80°
11 50–1 200
3 to 5 lbs.
35-40
35–40
Over 5 lbs.
30-35
1850–1 90°
1850–1 900
10 to 15
Over 15 Ibs.
In thigh:
1 5–20
185°- 1900
1 8–25
lbs.
*For boneless rolled roasff oter 6 inuhei thick, add .5 to 10 minutes per pound to times given above.
~The U’. S. Departmen[ of .Agriculturc sayi “Rure beef is popular, but you should know thtit cooking it to only 140°F. means some
food poisoning organiinl~ may iur~ive.” ( Sourw: Sale Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
37’
BROILING
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat
from the upper broil element in the oven. Most
fish and tender cuts of meat can be broiled. Follow
these directions to keep spattering and smoking o
a minimum.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about l/8-inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a flat shelf on the recommended shelf
position as suggested in the Broiling Guide.
4. Leave the door
open to the broil
stop position.
The door stays
open by itself,
yet the proper
temperature is
maintained in
the oven.
38
Turn the food only
once during broillng.
Time the foods for the
first side according to the
Broiling Guide.
Turn the food, then use
the times given for the
second side as a guide to
the preferred doneness.
I-n ~
5. Press the BROIL pad.
BROIL
LO ~
n
6. Press the INCREASE
pad for HI Broil or press
the D~CREASE pad for
~~
LOBroil.
To change from HI Broil
to LO Broil, press the
DECREASE pad once.
7. When broiling is finished press the
CLEAR/OFF-pad. Serve the food
CLEAR
immediately, and leave the pan
OFF
outside the oven to cool during the
meal for easiest cleaning.
u
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the range
may be 10W. In these cases, preheat the broil
element for 10 minutes before placing broiler pan
with food in oven. Check to see if you are using
the recommended shelf position. Broil for longest
period of time indicated in the Broiling Guide.
Turn the food only once during broiling.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows juices to escape. When broiling poultry or
fish, brush each side often with butter.
39
BROILING GUIDE
c Always
use a broiler pan and rack. T’hey are
designed to minimize smoking and spattering by
When arranging food on the pan, do not let fatty
edges hang over the sides because the dripping fat
will soil the oven.
● Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 1 !4 times per side.
c Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.
●
trapping juices in the shielded lower part of the pan.
c The oven door should be open to the broil
stop position.
● If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
Quantity and/or
Thickness
1/2 lb. (about 8
c
First Side
Time, Minutes
4%
Second Side
Time, Minutes
4fi
c
10
7
c
c
c
c
c
c
6
8
12
10
15
25
1 whole
(2 to 2X lbs.),
split lengthwise
A
35
5
6
11
7-8
14-16
20-25
10-15
2 to 4 slices
1 pkg. (2)
2 (split)
Z–4
(6 to 8 oz. each)
C or D
1 X-2
C or D
B
3–4
13-16
Fish
1 -lb. fillets 1/4 to
l/~ inch thick
c
5
5
Ham Slices
1 inch thick
B
8
8
2 ( 1/2 inch thick)
2 (1 inch thick),
about 1 lb.
c
10
13
10
B
10
12
14
17
6
9
10
12
12-14
1-2
Food
Bacon
Ground Beef
Well Done
thin slices)
1 lb. (4 patties)
1/2 to 3/4 inch thick
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Bakery
1 inch thick
(1 to 1)+ lbs.)
1 X inch thick
(2 to 2X lbs.)
Shelf
Position
I.obster Tails
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
1/2
Do not
turn over.
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners and
similar precooked
40
Space evenly.
U~ to 8 ~atties take about same time.
Products
Bread (Toast) or
Toaster Pastries
English Muffins
sausages,
bratwurst
Comments
Arrange in single layer.
2 ( 1 inch thick),
about 1() to ] 2 OZ.
2 ( 1 X inch thick),
iibout 1 lb.
l-lb. pkg. ( 10)
c
c
c
B
c
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Cut through back of shell. Spread
open. Brush with melted butter before
broiling and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Increase time 5 to 10 minutes per side
for 1 M inch thick or home cured ham.
Slash fat.
13
Slash fat.
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.
Quick Reminder:
1. Latch the door.
2. Press the AUTO SELF CLEAN pad.
3. Press the INCREASE or DECREASE pad
to set the Clean Time.
Before a Clean Cycle
We recommend venting with an open window or
using a ventilation fan or hood during the first selfclean cycle.
The range must be completely cool in order to set
the self-clean cycle. You may have to allow the oven
to cool before you can slide the door latch.
1. Remove all cookware and any aluminum foil from
the oven—they cannot withstand the high cleaning
temperatures.
NOTE: The oven shelves (including the offset
shel~ and the roasting rack may be cleaned in
the self-cleaning oven. However, they will darken,
lose their luster and become hard to slide.
2. To avoid heavy smoke jn the kitchen during selfcleaning, wipe up heavy soil on the oven bottom.
(If you use soap, rinse thoroughly before selfcleaning to prevent staining.) The enamel grid and
broiler pan may be cleaned in the self-clean oven.
However. to help prevent heavy smoke caused by
self-cleaning the greasy soil in the pan, you must
first clean off the excess grease.
3. Clean spatters or spills on the oven front frame,
and the oven door outside the gasket with a
dampened cloth. The oven front frame and the
oven door outside the gasket do not get cleaned by
the self-clean cycle. On these areas use detergent
and hot water or a soap-filled steel wool pad. Rinse
well with a vinegar and water solution. This will
help prevent a brown residue from forming when
the oven is heated. Buff these areas with a dry
cloth. Do not clean the gasket.
Clean the top, sides and outside front of the oven
door with soap and water. Do not use abrasives or
oven cleaners.
Make sure the oven light bulb cover is in place.
Do not rub or clean the door gasket—
the fiberglass material of the gasket has an
extremely low resistance to abrasion. An intact
and well-fitting oven door gasket is essential for
energy-efficient oven operation and good baking
results. If you notice the gasket becoming worn,
frayed or damaged in any way or if it has become
displaced on the door, you should have it replaced.
4. Close the door and make sure the oven light is
off. If the oven light is not turned off, the life
of the bulb will be shortened or it may burn out
immediately.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven.
A combination of any of these products plus the high
clean cycle temperatures may damage the porcelain
finish of the oven.
Oven light
Oven front frame
Oven door gasket
T>
I
~. -— ——..—— —-— - - -— -
Area
outside
gasket
i
—.-..—-----
A{ea
inside
gasket
41
OPERATING THE (continued)
SELF-CLEANING OVEN
How to Set the Oven for Cleaning
Quick Reminder:
1. Latch the oven door.
2. Press the AUTO SELF CL.EAN pad.
3. Press the INCREASE or DECREASE pad
until the desired Clean Time appears.
If the oven is too hot and yoLl start to set a clean
cycle, the word “OFF” will appear in the display.
Allow additional time for cooling before jou try
to set the cycle.
1. Follow the directions to prepare the o~fen
for cleaning.
2. Close the oven door and
slide the latch handle to the
right as far as it will go.
*
Never force the door latch
handle. Forcing the handle
I\\\*
may damage the door lock
mechanism.
NOTE: The word “door” will be displayed,
“LOCK” will flash and the oven control will
signal if you set the Clean Cycle and forget to
close or latch the oven door.
n
AUTO
SELF
CLEAN
3. Press the AUTO SELF CLEAN pad.
4. Press the INCREASE
or DECREASE pad until
the desired Clean Time
~]~
isdis~ayed.
Clean Time is normally 3 hours. You can change
the Clean Time to anytime between 2 and 4 hours,
depending on the amount of soil in your oven.
The self-clean cycle will automatically begin after
“CLEAN” is displayed and the time for the Clean
Cycle is set. The words “ON” and “LOCK”’ will
a~pear in the display. It will not be possible to unlatch
the oven door until the temperature drops below the
lock temperature and the LOCK light goes off.
5. When the LOCK light is off. slide the latch handle
to the left. If you c~nnot slide the latch easily to
unlock the d~or, allow additional tilme for cooling.
NOTE: You can find out when the clean cycle
will be finished by pressing the STOP TIME pad.
After a Clean Cycle
.
When the clean cycle is finished. the word “CLEAN”
will go out in the display and the ~Een Wi II begin to
cool. When the oven temperature has fallen below the
locking temperature. the word “LOCK.. goes out and
the door can be opened.
Slide the latch handle to
the left as far as it wiIl go
and open the door.
Never force the latch
e,
handle. The latch slides
easily. Forcing the latch handle
may damage the door lock.
You may notice some white ash in the oven.
Just wipe it up with a damp cloth after the oven cools.
If white spots remain, remove them with a soapfilled steel wool pad. Be sure to rinse thoroughly with
a vinegar and water mixture. These deposits are
usually a salt residue that cannot be removed by the
clean cycle.
If the oven is not clean after one clean cycle,
repeat the cycle.
if the shelves have become hard to slide, wipe the
shelf supports with cooking oil.
To Stop a Clean Cycle
1. Press the CLEAR/OFF pad.
2. When the LOCK light goes off and [he oven ha~ cooled below the
locking temperature, open the d(mr.
42
How to Delay Start of Cleaning
Quick Reminder:
1. Latch the oven door.
2. Press the AUTO SELF CLEAN pad.
3. Press the INCREASE or DECREASE pad
until desired Clean Time appears.
~. press [he STOP TIME pad.
5. Press the INCREASE or DECREASE pad until
the desired Stop Time appears in the display.
Delay Start is setting the oven timer to start the clean
cycle automatically at a later time than the present
time of day.
NOTE: Before beginning, make sure the oven clock
show> the correct time of day.
1. Follow steps to prepare the oven for cleaning.
2. Slide the latch handle to the right as far as it will go.
3. Press the AUTO SELF CLEAN pad.
4. Press the lNCREASE or DECREASE pad to
enter the Clean Time.
5. Press the STOP TIME pad. The earliest Stop Time
will be the Clean Time selected plus the time of
day. For example: If the Clean Time is 3 hours and
the time of day is 6:00, the Stop Time that appears in
the display will be 9:00.
6. Press the INCREASE pad to change the Stop Time
to a later time of day if desired. For example: If
you set Stop Time at 11 :00, oven will start clean
cycle at 8:00 and end at 11 :00.
The self-clean cycle will automatically begin after
“CLEAN” is displayed and the time for the Clean
Cycle is set. The words “ON” and “LOCK”’ will
appear in the display. It will not be possible to open
the oven door until the temperature drops below the
lock temperature and the LOCK light goes off.
7. When the LOCK light is off, slide the latch handle
to the left and open the door.
NOTE: During a delayed self-clean operation you
can find out when the oven is set to turn on by
pressing and holding the AUTO SELF CLEAN pad
for 3 seconds.
Questions and Answers
Q. If my oven clock is not set to the correct time of
day, can I still self-clean my oven?
A. If the clock is not set to the correct time of day you
will not be able to set a delay clean to end at a
specific time.
Q. Can I use commercial oven cleaners on any part
of my self-cleaning oven?
A. No cleaners or coatings should be used around any
part of this o~en. If you do use them and do not
thorougldy rinse the oven with water. wiping it
tibsolutely clean afterwards, the residue can scar
the oven surf-ace and damage metal parts the next
time the oJen i~ automatically cleaned.
Q. Can I cook f“ood on the cooktop while the oven
is self-cleaning?
A. Yes. While the oven is self-cleaning, yoL[ can use
the cooktop just as )OU normally do.
Q. W’hat causes the hair-like lines on the enameled
surface of my oven?
A. This is a normal condition, resulting from heating
and coo] i ng dul”ing ciean i ng. These ] i nes do not
affect how your oven performs.
Q. Should there be anv“ odor during the cleaning?
A. Y~’s. there will be an odor during the first few
clean in:s. Failure to wipe out excessive soil might
also c ~lu se a strong odor when cleaning.
Q. My oven shelves do not slide easily.
What is the matter?
A. After many cleanings, oven shelves will lose their
luster and become hard to slide. To make [he
shelves slide more easily, wipe the shelf supports
with cooking oil.
Q. What should I do if excessive smoking occurs
during cleaning?
A. This is caused by excessive soil. Press the
CLEAR/OFF pad. Open the windows to rid the
room of smoke. Wait until the oven has cooled and
the word “LOCK” is off in the display. Wipe up
the excess soil and reset the clean cycle.
Q. Is the “crackling” or “popping” sound I hear
during cleaning normal?
A, Yes. This is the sound of the metal heating and
cooling during both cooking and cleaning functions.
Why
do I have ash left in my oven after cleaning?
Q
A. Some types of soil will leave a deposit which is
ash. It ~an be removed with a damp sponge or cloth.
Q. My oven shelves have become gray after the
self-clean cycle. Is this normal?
A. Yes. After the self-clean cycle, the shelves will
lose some luster and change to a deep gray color.
43
CARE AND CLEANING
Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART
OF THE RANGE.
If your range is removed for cleaning, servicing or any reason,
be sure anti-tip device is re-engaged properly when the range
is replaced. Failure to take this precaution could result in tipping of
the range and cause injury.
A
-d
74
Control Panel and Knobs
Clean up any spills or spatters with a damp cloth.
Remove heavier soil with warm, soapy water.
Clean the control panel with mild liquid dish detergent
and a soft cloth. Rub the control panel lightly.
CAUTION: Do not use abrasives of any kind on the
control panel. The lettering on models with touch
pads is sensitive to abrasives and pressure.
The control knobs may be removed for easier cleaning.
To remove a knob, pull it straight off the stem. Wash
the knobs in soap and water but do not soak.
Cooktop Surface Light
When changing a cooktop light, do not touch the
metal at the ends of the light.
The cooktop light is easily replaced with a fluorescent
tube of the same wattage. Before changing the light,
pull the plug to the range or disconnect the power at
the main fuse or circuit breaker panel.
To remove:
Lift the light cover by pulling the bottom edge
toward you and then up.
Place fingers on top near each end of the light.
Roll the top of the light gently toward the front of
the range and gently pull the light from the socket,
making sure it does not hit the light cover.
To replace:
● Place fingers on the top near each end of the light.
. Press the light into the slots until it snaps into place.
. Move the light cover down and snap into place.
●
●
●
“Sure Grip” Handle
The soft door handle is easy to keep clean. Soil will easily wash off
with soap and water or a non-abrasive all-purpose cleaner. Avoid using
heavy-duty all-purpose cleaners and detergents, as they may contain
chemicals which might harm the sure grip handle.
44.
Lift-Off Oven Door
The oven door is removable,
but it is heavy. You may need help
removing and replacing the door.
Do not lift the door by the handle.
This can cause the glass to break
or can cause damage to the door.
To remove the door, open it a few
inches to the special stop position
that will hold the door open. Grasp
firmly on each side and lift the
door straight up and off the hinges.
NOTE: Be careful not to place hands between the
hinge and the oven door frame as the hinge could
snap back and pinch fingers.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges. Then lower the
door slowly and evenly over both hinges at the same
time. If hinges snap back against the oven frame, pull
them back out.
TO CLEAN THE DOOR:
Inside of the door:
Because the area inside the gasket is cleaned during
the self clean cycle, you do not need to clean this by
hand. Any soap left on the liner causes additional
stains when the oven is heated.
Q The area outside the gasket can be cleaned with a
scouring pad.
●
Do not rub or clean the door gasket—the fiberglass
material of the gasket has an extremely low
resistance to abrasion. An intact and well-fitting
oven door gasket is essential for energy-efficient
oven operation and good baking results. If you
notice the gasket becoming worn, frayed or damaged
in any way or if it has become displaced on the door,
you should have it replaced.
NOTE: The gasket is designed with a gap at the
bottom to allow for proper air circulation.
●
Inside Gasket
Gasket
Outside Gasket
I
1
I J
Outside of the door:
Use soap and water to thoroughly clean the top,
sides and front of the oven door. Rinse well. You
may also use a glass cleaner to clean the glass on
the outside of the door.
Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
●
●
●
Oven Light Replacement
CAUTION: Before replacing your oven light bulb,
disconnect the electric power for your range at the
main fuse or circuit breaker panel or pull the plug.
Be sure to let the light cover and bulb cool completely
before removing or replacing them. When in use, light
bulbs can become warm enough to break if touched
with a moist cloth or towel. When cleaning, avoid
touching warm lights with cleaning cloths if the light
cover is removed.
//
The oven light (bulb)
is covered with a removable
glass cover which is held in
“ \~,,)@ - y
place with a wire. Remove the
G
oven door, if .desired,
to reach go
, \)
.
the cover easily.
\
To remove: Hold your hand under the cover so it
doesn’t fall when released. With fingers of the same
hand, firmly push back the wire cover holder. Lift off
the cover.
DO NOT REMOVE ANY SCREWS.
Replace bulb with 40-watt home appliance bulb.
To replace cover:
Place it into the groove of the light receptacle. Pull
the wire forward to the center of cover until it snaps
in place. When in place, the wire holds the cover
firmly. Be certain the wire is in the depression in the
center of the cover.
Q Connect electric power to the range.
●
●
(continued next page)
Wire Cov& Holder
45
CARE AND
CLEANING
(continued)
Probe
The temperature probe may be cleaned with soap
and water or a soap-filled scouring pad. Cool the
temperature probe before cleaning. Scour stubborn
spots with a soap-filled scouring pad, rinse and dry.
Do not immerse the temperature probe in water.
Do not store the temperature probe in the oven.
Broiler Pan and Grid
After broiling, remove the broiler pan from the oven.
Remove the grid from the pan. Carefully pour out the
grease from the pan into a proper container. Wash and
rinse the broiler pan and grid in hot water with a soapfilled or plastic scouring pad.
The enamel grid and broiler pan may be cleaned in
the self-clean oven. However, to prevent heavy smoke
caused by self-cleaning the greasy soil in the pan, you
must first clean off the excess grease.
If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper
towels or a dishcloth. Soaking the pan will remove
burned-on foods.
The broiler pan may be cleaned with a commercial
oven cleaner. If the grid is grey enamel. it can also be
cleaned with an oven cleaner. If the grid is chrome, do
not use an oven cleaner to clean it.
Both the broiler pan and grid can also be cleaned in
the dishwasher.
Do not store a soiled broiler pan and grid anywhere in
the range.
Oven Shelves and Convection Roasting Rack
Clean the oven shelves (including the offset shelfl and
the convection roasting rack with an abrasive cleanser
or steel wool. After cleaning, rinse the shelves and
rack w~ith clean water and dry with a clean cloth.
NOTE: The oven shelves and convection roasting
rack may be cleaned in the self-cleaning oven,
however, the shelves will darken in color, lose their
luster and become hard to slide if cleaned during the
self-cleaning cycle. You can wipe the shelf supports
with cooking oil after self-cleaning to make the
shelves slide more easily.
How to Remove the Storage Drawer or Kick Panel to Clean Under the Range
The area under the range can be reached easily for
cleaning by removing the bottom drawer (on some
models). To remove, pull the drawer out all the way,
tilt up the front and remove it. To replace, insert glides
at the back of the drawer beyond the stop on range
glides. Lift the drawer if necessary to insert easily. Let
the front of the drawer down, then push in to close.
46
To clean under
models with a front
kick panel, remove
the panel by pulling it
straight out at the
bottom. To replace the
panel, first hook the
top tabs on and then
the bottom tabs.
.
Metal Parts
Painted Surfaces
Glass Window
Do not use steel wool, abrasives,
ammonia or commercial oven
cleaners. To safely clean surfaces;
wash, rinse and then dry with a
soft cloth.
Painted surfaces include the sides,
control panel and drawer front.
Clean these with soap and water or
a vinegar and water solution.
Do not use commercial oven
cleaners, cleansing powders, steel
wool or harsh abrasives on any
painted surface.
To clean the outside of the oven
window, use a glass cleaner. Rinse
and polish with a dry cloth.
OWXI Vt?Ilt (Electric Coil Models)
Overl Vent (Glass Cooktop Models)
The oven is vented through an opening under the
The oven is vented through an opening at the rear of
the cooktop. Never cover the opening with aluminum
toil or any other material. This would prevent the
oven vent from working properly.
right rear surface unit. N’ever cover the opening with
aluminum foil or any other material. This would
prevent the oven vent from working properly.
Vent
Convection cooking cooks most foods 257c faster. This faster cooking causes the oven vent to put out more
steam or water vapor than usual. The steam will condense on surfaces such as the cooktop. control panel and
adjacent pans. This is normal.
Oven Heating Elements
Do not clean the bake element or the broil element.
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven tloor. If spillovers, residue or ash accumulate
around the bake element gently wipe around [he
element with warm water.
-&~:::::t
::
~~:~y~i
-.,~- 1,A
\--.,\_..
I
!
I
Porcelain Enamel Cooktop
(Electric Coil ,Modeis)
The porcelain enamel finish is sturdy but
breakable if misused. This finish is acid-resistant.
However, any acidic foods spilled (such as fruit
juices, tomato or vinegar) should not be permitted to
remain on the finish.
If acids spill on the cooktop while it is hot, uw a
dry paper towel or cloth to wipe it Llp right away.
For other spills sLEch as fat smatterings, wash with
soap and water or cleansing pc~wders after the surface
has cooled. Rinse well. Polish with a dry cloth.
( ( ‘()/l fi/llf[J(/ 11(’.t”f p(l,q(’ )
When the surface has cooled. wash with wmp and
water. Rinse well.
47 I
CARE AND
CLEANING
(continued)
Lift-Up Cooktop (Electric Coil Models)
Some models have a cooktop that can be lifted up
for easier cleaning. To make cleaning easier, the
entire cooktop may be lifted up and supported in the
up position.
Be sure all surface units are turned off before
raising the cooktop. The surface units and drip pans
do not need to be removed, however, you may remove
one to make raising the cooktop easier. There are
2 side supports that lock into position when the
cooktop is lifted up. The surface units do not need
to be removed before lifting.
After cleaning under the cooktop with hot, mild soapy
water and a clean cloth, lower the cooktop. Be careful
not to pinch your fingers.
To lower the cooktop, push the rods back and gently
lower the cooktop until it rests in place.
Surface Unitsmrip Pans
(Electric Coil Models)
To clean the surface units, turn the control to the highest
setting for a minute. The coils will burn off any soil.
CAUTION
Be sure all the controls are turned to OFF and
the surface units are cool before attempting to
remove them.
c Do not immerse the surface units in liquids of any kind.
. Do not clean the surface units in a dishwasher.
Do not bend the surface unit plug terminals.
. Do not attempt to clean, adjust or in any way repair
the plug-in receptacle.
●
●
To remove a surface unit:
To remove the drip pans for cleaning, the surface units
must be removed first.
Surface Unit
Drip Pan
Lift the surface unit about 1 inch above the drip pan
and pull it out.
Do not lift the surface unit more than 1 inch.
If you do, it may not lie flat on the drip pan when
you plug it back in.
Repeated lifting of the surface unit more
than 1 inch above the drip pan can permanently
damage the receptacle.
48
To replace a surface unit:
Replace the drip pan into the recess in the
cooktop. Make sure opening in the pan lines up
with the receptacle.
Insert the terminals of the surface unit through
the opening in the drip pan and into the receptacle.
Guide the surface unit into place so it rests evenly.
●
●
●
Drip Pans
Remove the surface units. Then lift out the drip pans.
For best results, clean the drip pans by hand. Place
them in a covered container (or a plastic bag) with
1/4 cup ammonia to loosen the soil. Then scrub with
a soap filled scouring pad if necessary. Rinse with
clean water and polish with a clean soft cloth.
The drip pans may also be cleaned in the dishwasher.
Black drip pans may be cleaned in a self-cleaning
oven after they have been thoroughly rinsed.
However, self-cleaning them may cause them to lose
their original luster and shine.
Clean the area under the drip pans often.
Built-up soil, especially grease, may catch fire.
Do not cover the drip pans with foil. Using foil
so close to the receptacle could cause shock, fire or
damage to the range.
BEFORE YOU BEGIN
STEP 1
Read these instructions completely
and carefully.
IMPORTANT: Save these instructions for
the local electrical inspector’s use.
IMPORTANT: OBSERVE ALL GOVERNING
CODES AND ORDINANCES.
NOTE TO INSTALLER: Leave these
instructions with the appliance after
installation is completed.
NOTE TO CONSUMER: Keep this Use and
Care Guide and Installation Instructions for
future use.
N(YIE: lhis appliance must be properly
grounded.
PREPARE THE OPENING
1%” spacing is recommended from the range to
adjacent vertical walls above cooktop surface.
Allow 30” minimum clearance between surface
units and bottom of unprotected wood or metal
top cabinet, and 15” minimum between
TOOLS YOU WILL NEED
●
Large blade screwdriver
c Channel lock pliers or small ratchet wrench
with 3/16” socket (for leveling range)
countertop and adjacent cabinet bottom.
EXCEPTION: Installation of a listed microwave
oven or cooking appliance over the cooktop shall
conform to the installation instructions packed
with that appliance.
To eliminate the risk of burns or fire by reaching
over heated surface units, cabinet storage space
above the surface units should be avoided. If
cabinet storage is to be provided, the risk can be
reduced by installing a range hood that projects
horizontally a min. of 5“ beyond the bottom of
the cabinets. Make sure the wall coverings,
countertops and cabinets around the range can
withstand heat generated by the range, oven or
cooktop Up to 200°F.
NOT LESS THAN
WIDTH OF RANGE
I
. 1/4” hex head nutdriver
ELECTRICAL REQUIREMENTS
CAUTION, FOR PERSONAL SAFETY:
DO NOT USE AN EXTENSION CORD WITH
THIS APPLIANCE.
REMOVE HOUSE FUSE OR OPEN
CIRCUIT BREAKER BEFORE BEGINNING
INSTALLATION.
This appliance must be supplied with the proper
voltage and frequency, and connected to an
individual, properly grounded branch circuit,
protected by a circuit breaker or time delay fuse, as
noted on the rating plate.
Wiring must conform to National Electric Codes.
E the electric service provided does not meet the
above specifications, it is recommended that a
licensed electrician install an approved outlet.
Because range terminals are not accessible tier
range is in position, flexible service conduit or cord
must be used.
/
/
,/
pl+)
-
30”
MIN. 15”
MIN.
,/
0
#
‘
WALL
I
Y
‘“Q=m
‘-
-—
“-
LOCATE
OUTLET BOX
/WITHIN EITHER
,~.---f –:HADED AREA
“ “’&
h’”
1 %“
MIN.
t
““
INSTALL
OUTLET
ON EITH
SIDE OF
(install in
either
rear
corner) –
(continued next page)
49
.
INSTALLATION INSTRUCTIONS
(continued)
PREPARE THE OPENING (cent’d)
Flooring lJnder the Range
Your range, like many other household
items, is heavy and can settle into soft
floor coverings such as cushioned vinyl
or carpeting. When moving the range on this
type of flooring, it should be installed on a 1/4
inch thick sheet of plywood (or similar material)
as follows:
When the floor covering ends at the front of the
range, the area that the range will rest on should
be built up with plywood to the same level or
higher than the floor covering. This will allow
the range to be moved for cleaning or servicing.
STEP 4
3-WIRE SYSTEM
Power Cord Installation-Insert screws
through power cord terminals so that the screws
pass through connector block terminals and
engage nuts. Tighten screws securely.
SCREW+
+
POWER CORD
# RING TERMINAL
&
POWER
CORD
&
.oNN&L
BLOCK
TERMINAL
~ - )j:.IABLE
@
Cable Direct Installation-Clamp bare wires
between the connector block terminals and
movable nuts with screws tightened securely.
1. Copper Wiring
STEP 2
PREPARE FOR ELECTRICAL CONNECTION
Use only a 3-conductor, or if required a 4conductor range cord set as noted below. These
cord sets are provided with ring type terminals.
The electrical rating of the cord must be 1251250
volts minimum, 40 amperes.
NOTE: Only a 4-conductor cord is to be used
when the appliance is installed in a mobile home
or where local codes do not permit grounding
through the neutral.
STEP 3
1. Locate connector block at the bottom rear of
range and remove rear wiring cover.
2. Directly below the connector block is a hole
with a knockout ring for accommodating conduit
fittings. Brackets provicled are used to support
the flexible cord strain relief, which must be
securely attached to the cord set.
CTOR
STRAIN R
(PROVIDE
SET NOT
CONNECTOR
TERMINAL
CABLE
Connect the neutral or ~rounded wire of the
supply circuit to the neutral terminal of the
connector block, located in the center. The
power leads must be connected to the outside
(brass colored) terminals.
NEUTRAL
TERMINAL
STRAP
/J (& GROUNDING
(GROUNDING TO RANGE)
BLOCK
APPROVED FOR COPPER WIRE
CONNECTION ONLY.
w~ING: coNNJ7~OR
50
—.
Is
2. Aluminum Wiring
A. Connect length of copper building wire to
range terminal block.
J3. Splice copper wires to aluminum wiring using
special connectors designed and U.L. approved
for joining copper to aluminum, and follow the
connector manufacturer’s recommended
procedure closely.
NOTE: Wire used, location and enclosure of
splices, etc., must conform to good wiring
practice and local codes.
WARNING
1. Range must be secured by ANTI-TIP bracket
supplied.
2. See instructions to install (supplied with
bracket).
3. Unless properly installed, range could be
tipped by stepping or sitting on door. Injury
might result from spilled hot liquids or from
the range itself.
Typical installation of Anti-Tip bracket
Attachment to Wall
Bracket
STEP 5
4-WIRE SYSTEM
SPECIAL GROUNDING INSTRUCTIONS
Screw Must Enter \
I , Wall Plate
WARNING:
Frame grounded to neutral of appliance
through a link. If used in a MOBILE HOME or
if LOCAL CODES do not- permit grounding
through the neutral:
1) disconnect the link from neutral,
2) use grounding terminal or lead to ground
unit in accordance with local codes, and
3) connect neutral terminal or lead to branch
circuit in usual manner.
(If the appliance is to be connected by
means of a cord set, use 4-conductor cord
for this purpose. ),, ,, ,,
CONNECTOR
BLOCK
4TH GROUNDING LEAD ~ u
GROUND
LUG
STEP b
ANTI-TIP BRACKET INSTALLATION
AN ANTI-TIP bracket is supplied with instructions
for installation in a variety of locations. The
instructions include a template, a parts list and a
list of tools necessary to complete the installation.
Read the IMPORTANT SAFETY INSTRUCTIONS
ancl the instructions that fit your situation before
beginning installation.
STEP 7
LEVELING THE RANGE
The range must be level. Leveling feet are located
at each corner of the base of the range. Remove
the storage drawer or kick panel (depending on
your model) and using channel locks, rotate the
leveling feet in and out as required to level the
range. (For instructions on how to remove and
replace the storage drawer or the kick panel, see
the Cleaning Under the Range section in Care
and Cleaning.) On some models, there are plastic
covers which may be removed for easy
adjustment (just squeeze and pull).
One of the rear leveling feet will engage the
ANTI-TIP bracket (allow for some side to side
adjustment). Allow a minimum clearance of 1/8”
between the range and the leveling foot that is to
be installed into the ANTI-TIP bracket.
Check the range for proper installation into the
ANTI-TIP bracket (after the range has been
properly installed) by removing the kick panel or
storage drawer and inspecting the rear leveling
leg. Make sure it fits securely into the slot.
STEP 8
FINAL CHECK
Be sure all switches are in the OFF position
before leaving the range.
51
QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM
“F-AND A NUMBER”
FLASH IN THE DISPLAY
POSSIBLE CAUSE
●
If the time display flashes “F-and a number”, you have function error code,
Press the CLEAR/OFF pad. Allow the oven to cool for one hour. If the failure
code repeats, disconnect all power to the range. Call fur service.
“OFF” APPEARS IN
THE DISPLAY
* Oven is too hot for the self-clean cycle to be set.
* Bake or Broil cycles attempted too soon after self-cleaning.
Let the oven cool longer.
CLOCK AND
TE$’IER IX) NOT WORK
●
Make sure the electrical plug is plugged into a live, properly grounded
power outlet.
* Check for power outage.
See the (lven Control$ Clock and Timer section of this guide.
The plug on the range is not completely inserted in the electrical outlet.
* The circuit breaker in your house has been tripped, or a fuse has been blown.
●
OVEN WILL
NOT WORK
●
●
●
OVEN LIGHT
DOES NOT WORK
SURFACE LIGHT
DOES NOT WORK
The oven controls are not properly set.
The door left in the locked position after cleaning.
The light bulb is loose or defective. Tighten or replace.
. The switch operating the oven light is broken. Call for service.
●
* The fluorescent liglht is loose or defective. Adjust or rep~ace.
Press the switch for 2 seconds. lf the light does not come on, repeat.
The switch operating the light is broken. Call for service.
●
●
FOOD DOES NOT
BROIL PROPERLY
The oven is not set at BROIL.
The door was not left open to the broil stop position as recommended.
Improper shelf position being used. See the Broiling Guide.
Food is being cooked on hot pan.
s Cookware is not suited for broiling.
Aluminum foil used on the broil pan rack has not been fitted properly
and slit as recommended.
●
●
●
●
●
FOOD DOES NOT
ROAST OR BAKE
PROPERLY
●
●
●
●
●
OVEN TEMPERATURE
TOO HOT OR TOO COLD
OVEN WILL NOT
SELF-CLEAN
●
●
●
●
52
The oven is not set at BAKE.
Shelf position is incorrect. See the Roasting or Baking sections.
The oven shelf is not level.
Incorrect cookware or cookware of improper size is being used.
The oven thermostat needs adjustment. See the Adjust the Oven Thermostat–
Do It Yourself section.
The oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourse~sectiort.
The oven temperature is too high to set self-clean operation. Allow the range to
cool to room temperature and reset the controls.
The door latch handle not moved all the way to the right.
Probe is plugged in the oven. Remove the probe.
PROBLEM
OVEN DOOR
ACCIDENTALLY LOCKED
DURING COOKING
OVEN DOOR WILL
NOT UNLOCK
OVEN DOOR IS CROOKED
OVEN NOT CLEAN
AFTER CLEAN CYCLE
POSSIBLE CAUSE
The oven must cool below the locking temperature.
●
Because the oven door is removable, it sometimes gets out of position during
installation. To straighten the door, push down on the high corner.
●
●
●
●
“door’’APPEARS
INTHEDISPLAY
Press the CLEAR/OFF pad. Allow the range to cool to room temperature
and reset the controls.
●
The oven controls are not set properly.
Heavily soiled ovens may need to self-clean again or for a longer period.
Heavy spillovers should be cleaned before starting clean cycle.
. The self-clean cycle has been selected but the latch handle was not moved
all the way to the right. Move the latch handle.
The latch handle was moved to the right but another program other than
self-clean was selected. Move latch handle to the right only when setting
self-clean cycle.
●
CONTROLSIGNALS AFTER
ENTERINGOVENTIME
ORSTOPTIME
●
This is reminding you to enter a bake temperature.
Electric Coil Models
SURFACE UNITS
NOT FUNCTIONING
PROPERLY
. Surface units are not plugged in solidly.
Drip pans are not set securely in the cooktop.
Surface unit controls are not properly set.
●
●
Glass Cooktop Models
SURFACE UNITS WILL NO?
MAINTAIN A ROLLING
BOIL OR FRYING RATE IS
NOT FAST ENOUGH
COOKTOP FEELS HOT
SURFACE UNITS DO NOT
WORK PROPERLY
You must use pans which are absolutely flat. If light can be seen between the
pan bottom and a straight edge, the surface units will not transfer heat properly.
c Pan bottoms should closely match the diameter of the surface unit selected.
●
●
The cooktop glass surfaces may seem hotter than you are used to.
This is normal. Make sure flat-bottomed pans are used.
Difficulty may be in the main distribution panel of your house, caused by a
blown oven-circuit fuse, a tripped oven-circuit breaker, the main fuse or the
main circuit breaker, depending on the nature of the power supply. If a circuit
breaker is involved, reset it. If the control box uses fuses, the oven fuse
(a cartridge-type) should be changed, BUT ONLY BY SOMEONE FAMILIAR
WITH ELECTRICAL CIRCUITS. If after performing one of these procedures,
the fuse blows or circuit breaker trips again, call for service.
NOTE: Apartment tenants or condominium owners should ask their building
management to perform this check before calling for service.
c If the range is connected to 208 volts, you will notice some increase in
cooking times.
The cooktop surface unit controls are not properly set, or the wrong control
knob is set for the surface unit you are using.
●
●
(continued next page)
53
THE PROBLEM SOLVER
(continued)
PROBLEM
POSSIBLE CAUSE
Glass Cooktop Models
(continued)
FOODS COOK SLOWLY
TINY SCRATCHES
(may appear as cracks) OR
ABRASIONS ON GLASS
COOKTOP SURFACE
METAL MARKINGS
(may appear as scratches)
●
. Incorrect cleaning methods have been used, cookware with rough bottoms
has been used, or coarse particles (salt or sand) were between the cookware
and the surface of the cooktop. Use recommended cleaning procedures, be sure
cookware bottoms and cookware are clean before use, and use cookware with
smooth bottoms. Tiny scratches are not removable but will become less visible
in time as a result of cleaning.
●
●
DARK STREAKS
OR SPECKS
AREAS OF
DISCOLORATION
ON COOKTOP
HOT SUGAR MIXTURES/
PLASTIC MELTED TO
THE SURFACE
FREQUENT CYCLING
OFF AND ON OF
SURFACE UNITS
Improper cookware being used. Pan bottoms should be flat, fairly heavy weight
and the same diameter as the surface unit selected.
Do not slide aluminum cookware across the surface. IJse the recommended
cleaning procedure to remove marks.
Incorrect cleaning materials have been used or encrusted boilovers or grease
spatters remain on the surface. Use a razor scraper and the recommended
cleaning procedure.
. Use a razor scraper and recommended cleaning procedure.
●
●
Marks from aluminum and copper pans as well as mineral deposits from
water or food can be removed with Cook Top Cleaning Creme.
See the Glass Ceramic Cooktop Cleaning section.
c Incorrect cookware used. Use only flat cookware to minimize cycling.
If you need more help.. call, toll free:
GE Answer Center”
800.626.2000
consumer information service
54
Wdll Be There
W’ith the purchase of your new GE appliance, receive the assurance that if you ever need
infcmrnation or assistance from GE, we’ll be there. All you have to do is call—toll-free!
In-Home Repair Sewice
8011GEXARES(801M32-2737)
9
GEAnswer Center
@
80~62Li2000
For Customers With Special Needs...
-#’
w
~’pon request, (;E \\’ill pr(n’ide
Braille controls” fi)r a ~ariet? of(1E appliances, wld a brochure tc)
assist in planning a barrier-fiwe
ki{chel~ it)r fx>Is(~Il> wi th linl i [ed
lnobilit~. T() obmin t }~ese items,
I
f’ree of” ~hargc, call 8f)().621i.2()()[).
Parts andAccessories
800-626-2002
Individuals qualified m seMce their own appliances
(arl ha~(> rleeded parts or at(esst)ries wll t directh [(~
their home. “1’llc (~E pats s)stem proricfes access to ()~er
‘17,000 p:irts...; md all ( ;E ( ;cll Lline Kc nc’w ’;d Par( f :tl ’t’
fi~ll} Lt arrallted. t’ISL\, \laster(;:ird and l)iwo~c’r (cirds
al-(’ ;I(’(’eptt’(1.
———
user maintenance instructions contained in this
booklet cover procedures intended to be performed by
any user. Other servicing generally should be referred to
qualified seMce personnel. Caution must be exercised,
since improper servicing may cause unsafe operation.
Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.
YOUR GENERAL ELECTRIC RANGE
WARRANTY
1
WHAT IS COVERED
I
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and sewice labor in
your home to repair or replace any
part of the range that fails because
of a manufacturing defect.
FULL FIVE-YEAR WARRANTY
(on some models) For five years
from the date of original purchase,
we will provide, free of charge, parts
and service labor in your home to
repair or replace the glass cooktop
due to:
Cracking of the glass cooktop
due to thermal shock
Discoloration of the glass cooktop
. Wear off of the pattern on the glass
●
●
Cooktop
●
WHAT IS NOT COVERED
Cracking of the rubber seal
between the glass cooktop and
the porcelain edge
c Service trips to your home to
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer Center@
800.626.2000
consumer information service
s Improper installation.
If you have an installation
problem, contact your dealer or
installer. You are responsible for
providing adequate electrical,
gas, exhausting and other
connecting facilities as described
in the Installation Instructions
provided with the product.
Replacement of house fuses or
resetting of circuit breakers.
Burn out of any of the radiant or
halogen surface units.
This warranty is extended to the
original purchaser and any
succeeding owner for products
purchased for ordinary home use in
the 48 mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the same except that it is
LIMITED because you must pay to
ship the product to the service shop
●
or for the service technician’s travel
costs to your home.
All warranty service will be
provided by our Factory Service
Centers or by our authorized
Customer Care@ servicers during
normal working hours.
Should your appliance need
service, during warranty period or
beyond, call 800-GE-CARES
(800-432-2737).
Q Damage to the glass cooktop
caused by use of cleaners other
than the cooktop creme provided
with the product.
Q Damage to the glass cooktop
caused by hardened spills of
sugary materials or melted plastic
that are not cleaned according
to the directions in the Use and
Care Guide.
Damage to the product due to
misuse or abuse.
. Failure of the product if it is used
for other than its intended
purpose or used commercially.
Damage to product caused
by accident, fire, floods or acts
of God.
WARRANTOR IS A/OT
RESPONSIBLEI FOR
CONSEQUEN1-IAL DAMAGES.
●
●
●
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s, Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
This book is printed on recyc/ed paper.
I
Part No. 164 D2966P071
Pub No. 49-8547
JBP80
JBP90
JBP95
I
Printed in Louisville, KY
8-94 CG
—